Roasted Tomato Pesto (Recipe)

One day I craved sundried tomato pesto, but didn’t have the aforementioned sundried tomatoes! However, I did have a vine of cherry tomatoes in my fridge. Alas, this recipe was concocted… and it’s good enough to share!

This is a minimal work / maximal taste sort of recipe. It’s a fun take on a traditional recipe! Enjoy ❤︎

P.S. If you want to try a different variation on pesto, be sure to check out my Easiest Pesto Genovese, Roasted Red Pepper Pesto, and Walnut & Harissa Pesto recipes!

Roasted Tomato Pesto… Looks good, doesn’t it? An easy, healthy supper!

The Recipe

Time allotment

Prep Time: 40 minutes

Food Processor / NutriBullet time: 5 minutes

Total Time: 45 minutes

Yield: 1 1/2 cup (335g) of roasted cherry tomato pesto

Cooking Utensils

Food Processor / NutriBullet
Oven
Spatula
Cheese grater
Frying pan

Ingredients

75g Parmigiano Reggiano cheese
1 vine of cherry tomatoes
50g pine nuts
150g olive oil (+ extra for drizzling)
1/3 cup (7g) basil
1-2 tsp salt
1-2 tsp pepper
1 tsp lemon juice
3 garlic cloves

Instructions

Preheat oven to 350°F (180°C)
With a knife, half 1 vine of cherry tomatoes
Line a baking tray with parchment paper
Evenly space out halved cherry tomatoes on the baking tray
Add 3 garlic cloves onto the baking tray
Generously drizzle with oil, and add salt and pepper to taste
Put baking tray in oven to roast for 30 minutes (or until tomatoes are fully roasted and fragrant)
Remove tomatoes from the oven, and allow to cool.
While tomatoes are cooling, begin cooking a pasta of your choice
1. Save some of the pasta water for later
Turn on a saucepan at low-medium heat
Briefly toast 50g pine nuts until slightly browned
1. About 2 minutes of cooking
Place the pine nuts in a Food Processor / NutriBullet, and blend until smooth
Add the cooled roasted cherry tomatoes & garlic cloves, and remaining ingredients listed above into Food Processor / NutriBullet, and blend
Use a spoon or a spatula to wipe down sides of Food Processor / NutriBullet and stir up contents
Blend again until all ingredients are smooth
Poor contents of pesto into a separate bowl
Add pesto to freshly made pasta, and stir
1. I tend to add 75g pesto to 1 cup (200g) of freshly made pasta
2. If sauce is not “soft” enough to your liking, add some pasta water!
Plate it up, add toppings (salt, freshly shaved cheese, freshly squeezed lemon, etc…), and enjoy!