Description
This vibrant Sicilian Tomato Pesto combines roasted cherry tomatoes, toasted almonds, fresh basil, and Parmesan cheese into a rich, flavorful sauce perfect for pasta, sandwiches, or as a dip. The slow roasting enhances the sweetness of the tomatoes, while the toasted almonds add a delightful crunch and depth. Easy to prepare and bursting with Mediterranean flavors, this pesto is a versatile addition to any kitchen.
Ingredients
Units
Scale
Tomato Pesto Ingredients
- 1 pint cherry tomatoes
- 1/2 cup extra-virgin olive oil, divided (use 1 tablespoon for roasting, remaining for emulsifying)
- 1/2 cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
Instructions
- 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 on the pan. Drizzle 1 tablespoon of the olive oil over the tomatoes and toss gently with hands to coat evenly. Roast in the oven for 20 minutes until the tomatoes are soft and slightly caramelized. Remove from oven and let cool.
- Toast Almonds: While the tomatoes are roasting, place the slivered almonds in a small skillet over medium-low heat. Toast them, tossing occasionally, for about 5 minutes or until golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
- Process Almonds and Garlic: Transfer the toasted almonds and the smashed garlic clove to a food processor. Pulse several times until the mixture is finely ground, creating a coarse almond paste.
- Add Tomatoes and Other Ingredients: Using a slotted spoon or spatula, add the cooled roasted tomatoes to the almond mixture in the food processor, avoiding excess roasting liquid. Add the basil leaves, grated Parmesan cheese, and kosher salt. Pulse the mixture several times, using a spatula to scrape down the sides when needed. Process until combined to your preferred texture; this pesto can be kept slightly chunky or smoothed out.
- Emulsify the Pesto: With the food processor running, slowly drizzle the remaining olive oil through the feed tube to emulsify the pesto. Continue processing until the mixture is smooth and well combined.
Notes
- For a nuttier flavor, almonds can be lightly ground prior to toasting.
- Use slotted spoon to avoid adding excess tomato liquid, which can water down the pesto.
- This pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover pesto in ice cube trays and transfer to a sealed bag for longer storage.
- Feel free to substitute pine nuts or walnuts for almonds if preferred.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
