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Roasted Tomato Pesto

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 1 cups

Ingredients

  • 3 pints cherry tomatoes
  • 2 tsps. + ¼ cup olive oil, divided
  • ½ tsp + 1 tsp salt, divided
  • 4 cloves of garlic
  • 1 cup fresh basil leaves
  • 2 ounces Parmesan cheese
  • ½ raw almonds
  • 1 tbsp. red wine vinegar
  • ¼ cup olive oil

Instructions

  • Preheat oven to 400 deg F and line a baking sheet with parchment paper.
  • Wash cherry tomatoes and place on baking sheet with olive oil and salt.
  • Roast the tomatoes for 30 minutes
  • When the tomatoes come out of the oven, toss the hot tomatoes with four cloves of minced garlic and let the mixture cool.
  • While the tomatoes are cooling, add basil, raw almonds and Parmesan cheese to food processor. Process the ingredients until well chopped, scraping down the sides as you go.
  • Next, add cooled tomatoes, red wine vinegar, remaining salt and olive oil to food processor and process until smooth.
  • If the tomato mixture is too thick to blend easily, add up to ¼ cup of cold water to the pesto. (You want the pesto to be on the thick side, so do not add too much water.)
  • Serve pesto with slices of artisan bread, topped with fresh mozzarella, or as a sandwich spread, or dip for fresh or roasted vegetables.