Roasted Cherry Tomato Pesto with Toasted Almonds Recipe
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.
- 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
Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon 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
- ½ cup extra-virgin olive oil (for emulsifying)
Toasted Almonds
Pesto Mixture
Instructions
- 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.
- 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.
- 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.
- 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
