This Tomato Pesto recipe blends roasted cherry tomatoes with toasted almonds, fresh basil, and Parmesan cheese to create a rich, flavorful spread perfect for pasta, sandwiches, or as a dip. The roasting process enhances the tomatoes' sweetness, while toasting the almonds adds a delightful nutty depth.
Total Time:35 minutes
Yield:1 cup
Ingredients
Main 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
Preheat and Roast: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer, add 1 tablespoon of olive oil, and toss with your hands to coat evenly. Roast for 20 minutes, then remove and set aside to cool.
Toast Almonds: While tomatoes roast, place the slivered almonds in a small skillet over medium-low heat. Cook, tossing occasionally, until golden brown and fragrant, about 5 minutes. Remove from heat and let cool.
Prepare Pesto Base: In a food processor, pulse the toasted almonds and smashed garlic until finely ground.
Add Remaining Ingredients: Add the cooled roasted tomatoes (use a slotted spoon to avoid excess liquid), basil leaves, grated Parmesan cheese, and kosher salt to the processor. Pulse several times, using a spatula to scrape down the sides, until ingredients are combined but still slightly chunky or smooth according to preference.
Emulsify: With the processor running, drizzle in the remaining 7 tablespoons of olive oil through the feed tube until the pesto is emulsified and smooth.
Notes
For a nuttier flavor, substitute toasted pine nuts or walnuts for almonds.
Use freshly grated Parmesan cheese for best taste and texture.
If you prefer a thinner pesto, add a tablespoon of water or more olive oil while blending.
Store pesto in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
This pesto pairs beautifully with pasta, grilled vegetables, or as a spread on crusty bread.
