Roasted Cherry Tomato Pesto with Toasted Almonds Recipe

Introduction

Tomato pesto is a vibrant twist on the classic green pesto, bursting with the sweetness of roasted cherry tomatoes and the fresh aroma of basil. This flavorful sauce is perfect for pasta, sandwiches, or as a dip, offering a delicious way to brighten up your meals.

Ingredients

• 1 pint cherry tomatoes
• ½ cup extra-virgin olive oil
• ½ cup slivered almonds
• 1 large clove garlic, peeled and smashed
• 1 cup packed basil leaves
• ½ cup grated Parmesan cheese
• 1 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, drizzle with 1 tablespoon of the olive oil, and toss with your hands to coat evenly. Roast for 20 minutes, then set aside to cool.
2. Step 2: While the tomatoes roast, toast the almonds in a small skillet over medium-low heat. Toss occasionally until they are golden brown and fragrant, about 5 minutes.
3. Step 3: In a food processor, pulse the toasted almonds and garlic until finely ground.
4. Step 4: Add the cooled roasted tomatoes (drain off any excess roasting liquid), basil, Parmesan, and kosher salt to the food processor. Pulse to combine, scraping down the sides as needed. For a smoother texture, pulse more; for chunkier, pulse less.
5. Step 5: With the processor running, slowly drizzle in the remaining olive oil until the mixture is emulsified and smooth.

Tips & Variations

• Substitute pine nuts or walnuts for almonds to change the flavor and texture of your pesto.
• For a vegan version, omit the Parmesan or replace it with nutritional yeast.
• If you prefer a spicier pesto, add a pinch of red pepper flakes when blending.
• Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor.

Storage

Store tomato pesto in an airtight container in the refrigerator for up to 4 days. To keep the vibrant color and fresh flavor, pour a thin layer of olive oil over the top before sealing. Reheat gently or serve cold. For longer storage, freeze pesto in small portions for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw tomatoes instead of roasting them?

While you can use raw tomatoes, roasting enhances their sweetness and depth of flavor, which gives the pesto a richer taste.

Is it necessary to toast the almonds?

Toasting the almonds brings out their nuttiness and adds a delicious depth to the pesto, but you can skip this step if you’re short on time.

Roasted Cherry Tomato Pesto with Toasted Almonds Recipe

Print Recipe

★★★★★

5 from 62 reviews

This vibrant Tomato Pesto recipe combines sweet roasted cherry tomatoes with toasted almonds, fresh basil, Parmesan cheese, and garlic for a rich and flavorful condiment. Perfect for pasta, sandwiches, or as a dip, this smooth and emulsified pesto brings a fresh twist to traditional pesto using roasted tomatoes instead of raw ingredients.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 1 cup of tomato pesto 1x
• Category: Sauce
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Tomatoes

• 1 pint cherry tomatoes
• 1 tablespoon extra-virgin olive oil

Toasted Almonds

• ½ cup slivered almonds

Pesto Mixture

• 1 large clove garlic, peeled and smashed
• 1 cup packed basil leaves
• ½ cup grated Parmesan cheese
• 1 teaspoon kosher salt
• ½ cup extra-virgin olive oil (for emulsifying)

Instructions

1. Preheat and Roast Tomatoes: Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil. Spread the cherry tomatoes in a single layer on the sheet, add 1 tablespoon of extra-virgin olive oil, and toss with your hands to coat evenly. Roast the tomatoes in the oven for 20 minutes until softened and slightly caramelized. Remove from oven and let cool to room temperature.
2. Toast Almonds: While the tomatoes roast, place the slivered almonds in a small skillet over medium-low heat. Toast the almonds, tossing occasionally, until they turn golden brown and fragrant, about 5 minutes. Remove from heat and let cool slightly.
3. Process Ingredients: Add the toasted almonds and smashed garlic clove to a food processor. Pulse until the almonds are finely ground. Then add the cooled roasted tomatoes (using a slotted spoon to avoid excess liquid), fresh basil leaves, grated Parmesan cheese, and kosher salt. Pulse again to combine the ingredients, scraping the sides of the processor as needed. You may pulse to your preferred texture, smoother or chunkier based on taste.
4. Emulsify Pesto: With the food processor running, slowly drizzle in the remaining ½ cup of extra-virgin olive oil through the chute. Continue processing until the mixture is fully emulsified and smooth, forming a rich and creamy tomato pesto sauce.

Notes

• Use ripe, sweet cherry tomatoes for best flavor.
• Be careful not to burn the almonds; toast them over medium-low heat.
• Adjust salt according to taste preferences.
• This pesto stores well in an airtight container in the refrigerator for up to 4 days.
• Can be frozen for longer storage; thaw before use.
• Use the pesto as a sauce for pasta, spread for sandwiches, or a dip for bread.

Keywords: tomato pesto, roasted tomato sauce, homemade pesto, Italian sauce, cherry tomatoes, basil pesto