Roasted Tomato Pesto
A flavorful Sicilian pesto made with roasted tomatoes, fresh basil, garlic, almonds and parmesan. Perfect on pasta or as a sandwich spread.
Servings: 8
Ingredients
- 16 ounces of vine ripened tomatoes
- olive oil
- sea salt
- dried Italian herb blend
- 1 cup of fresh basil, hand torn
- 2 cloves of garlic, finely minced
- 1/2 cup of almonds, roughly chopped
- 1/2 cup of parmesan, shredded
Instructions
- Preheat your oven to 400 degrees
- Spread the tomatoes over a baking sheet, drizzle with olive oil and season with sea salt and some dried Italian herbs
- Roast the tomatoes in a 400 degree oven for about 20 minutes or until they are wilted and lightly caramelized
- Transfer the tomatoes out of the oven to cool while you prepare the other ingredients
- Add the basil leaves, almonds, garlic and parmesan into a food processor along with the cooled roasted tomatoes
- Pulse until combined
- Slowly add olive oil until your desired consistency is achieved (if your tomatoes are very juicy, you may not need a lot of olive oil)
- Add salt to taste
- Serve or store in the refrigerator in an airtight container for up to 4 days