Roasted Tomato Pesto Recipe
Bright and flavorful, this Tomato Pesto is a delightful twist on the classic basil version, utilizing sweet cherry tomatoes for a burst of freshness. It’s perfect for tossing with pasta, spreading on sandwiches, or as a dip for crusty bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Roasted Cherry Tomatoes:
- 1 pint cherry tomatoes
- 1 tbsp extra-virgin olive oil
Pesto:
- 1/2 cup extra-virgin olive oil
- 1/2 cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1/2 cup grated Parmesan cheese
- 1 tsp kosher salt
Instructions
- Roast Tomatoes: Preheat oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil, roast for 20 minutes, then set aside to cool.
- Toast Almonds: In a skillet over medium-low heat, toast almonds until golden brown, about 5 minutes.
- Prepare Pesto: In a food processor, pulse almonds and garlic. Add roasted tomatoes, basil, Parmesan, and salt. Blend while drizzling in olive oil until smooth.
Nutrition
- Serving Size: 2 tbsp
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Find it online: https://queenrecipe.com/roasted-tomato-pesto-recipe/
