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Tomato Pesto Recipe

Tomato Pesto Recipe
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★★★★★

4.9 from 17 reviews

Tomato Pesto is a vibrant twist on the classic pesto sauce, combining the sweetness of roasted cherry tomatoes with toasted almonds, fresh basil, and Parmesan cheese for a rich and flavorful condiment perfect for pasta, sandwiches, or as a dip.

Ingredients

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Tomato Pesto 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. Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer, drizzle with 1 tablespoon of the olive oil, and toss them gently to coat evenly. Roast the tomatoes for 20 minutes until they soften and caramelize, then remove from the oven and allow them to cool.
  2. Toast Almonds: While the tomatoes roast, heat a small skillet over medium-low heat. Add the slivered almonds and toast them, stirring occasionally to prevent burning, until they turn golden brown and fragrant, about 5 minutes. Remove from heat and let cool slightly.
  3. Prepare Pesto Base: In a food processor, pulse the toasted almonds and smashed garlic until they are finely ground. This forms the gritty base texture of your pesto.
  4. Add Remaining Ingredients and Blend: To the ground almonds and garlic, add the cooled roasted tomatoes (avoiding excess roasting liquid), fresh basil leaves, grated Parmesan cheese, and kosher salt. Pulse the mixture several times to combine, using a spatula to scrape down the sides as needed. For a smoother texture, process the mixture more thoroughly, though leaving it slightly chunky is also delicious.
  5. Emulsify with Olive Oil: With the food processor running, slowly drizzle in the remaining olive oil through the feed tube until the pesto is emulsified and has a smooth, spreadable consistency.

Notes

  • This recipe is adapted from a well-known tomato pesto variant.
  • The pesto yields about 2 cups and keeps well refrigerated for up to 1 week in an airtight container.
  • Use freshly grated Parmesan for best flavor.
  • You can substitute almonds with pine nuts or walnuts if preferred.
  • Adjust salt to taste, especially if using salted nuts or cheese.

Nutrition

Keywords: Tomato pesto, roasted tomato sauce, almond pesto, Italian sauce, basil pesto alternative

Find it online: https://tastemadebyclara.com/tomato-pesto-recipe/