This Tomato Basil Pesto is a simple and fresh twist on the classic. Roasting the cherry tomatoes and garlic gives it a rich, mellow flavor that’s perfect for pasta, sandwiches, or a dip for bread. The longer it sits, the better it gets.
What is Pesto?
Before I dive into our recipe, I told my daughter I was making this with great enthusiasm and as I was rambling, she interrupted me and said “What the heck is pesto?” {screeeeeeeech}……. Maybe I should begin there.
Pesto is a flavorful sauce originating from Italy, traditionally made by blending fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil. It is very flavorful and a vibrant green color and it is amazing. My favorite way to use pesto is on ciabatta with chicken cutlet, mozzarella and a little arugula. You haven’t tasted anything ’til you’ve had that!
Digressing – this pesto is a little different—it’s made with fresh tomatoes. I’ve seen loads of tomato pesto recipes online that use jarred sun-dried tomatoes, which I bet are delicious (I’m a fan myself!). But with summer bringing in a ton of cherry tomatoes from my garden, I thought, why not roast them with some garlic for a fresher twist?
What’s In Tomato Basil Pesto?
- Cherry tomatoes
- Garlic
- Fresh basil
- Pine nuts
- Parmesan cheese
- Olive oil
- Salt/Pepper
I find that roasting the cherry tomatoes and garlic really brings out their flavors, yet mellow them at the same time. Does that even make sense? Roasting brings out their natural sugars which then caramelize and then they burst and get tender and sweet. They are just SOOOO good! I love this time of year!
How to Make Tomato Basil Pesto:
- First, toss the cherry tomatoes and whole garlic cloves in olive oil, salt, and pepper, then spread them on a baking sheet. Roast until the tomatoes are caramelized and the garlic is soft, about 25-30 minutes. 2 tips: make sure you use enough oil otherwise both the garlic and tomatoes can burn quite easily and 2nd be sure to toss them, again making sure they don’t burn.
- As the tomatoes and garlic cool, combine the basil leaves, pine nuts, and Parmesan cheese in a food processo. Blend until smooth, drizzling in olive oil as you go to reach your desired consistency.
- That’s it!
Here are some great ways to use Pesto:
- Pasta: Toss it with your pasta for an easy, flavorful addition.
- Sandwiches: Use it as a spread for sandwiches or wraps.
- Pizza: Apply it as a base sauce or a topping for pizza.
- Salads: Stir it into salads or grain bowls.
- Dips: Serve it with crusty bread or vegetables as a dip.
- Grilled Meat: Brush it on grilled chicken, steak, or fish.
- Soup: Mix it into soups or stews for extra flavor.
- Eggs: Add it to scrambled eggs or omelets.
Here are some common FAQs about pesto:
- What can I use instead of pine nuts?
- You can use walnuts, almonds, or cashews if you prefer.
- How long does pesto last in the fridge?
- Homemade pesto typically lasts about 1 week in the fridge. For longer storage, consider freezing it.
- How can I make my pesto smoother?
- If your pesto is too thick, add a bit more olive oil until you reach the desired consistency.
- Can I use other herbs besides basil?
- Absolutely! You can use cilantro, parsley, or even spinach for different flavor profiles.
- What can I substitute for Parmesan cheese?
- Nutritional yeast is a good dairy-free substitute, or you can use any hard cheese.
IF YOU LIKE ROASTED TOMATOES, YOU MAY LIKE THESE RECIPES TOO:
- Penne with Roasted Red Pepper Sauce: Super simple and economical to make. Full of flavor, creamy and plate lickable!
- Roasted Tomato and Goat Cheese Crostini: Easy to put together with thin, crispy crostini, sweet roasted tomatoes, and tangy goat cheese.
- Roasted Red Pepper Hummus: Smooth and smoky with roasted red peppers, perfect for dipping and a totally different flavor profile than original hummus.
TOMATO BASIL PESTO WITH ROASTED GARLIC RECIPE
Like this recipe? Pin it to your CONDIMENT board!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest
Print
Tomato Basil Pesto with Roasted Garlic
Ingredients
- 1 Cup Cherry tomatoes, halved
- 1 Head of Garlic
- 1 Cup Fresh Basil leaves
- ½ Cup Pine nuts (or walnuts, for a different twist)
- ½ Cup grated Parmesan cheese
- ½ Cup Olive oil
- 1 Tbsp. Lemon juice
- Salt and pepper to taste
Instructions
- Roast Tomatoes and Garlic: Preheat your oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet and drizzle with a little olive oil. Cut the top off the garlic head to expose the cloves and drizzle with olive oil. Wrap the garlic head in foil and place it on the baking sheet with the tomatoes. Roast for 20-25 minutes, or until the tomatoes are softened and caramelized, and the garlic is tender and fragrant. Let everything cool.
- Prepare Garlic: Once cooled, squeeze the roasted garlic cloves out of their skins.
- Blend Ingredients: In a food processor, combine the roasted cherry tomatoes, roasted garlic cloves, basil leaves, pine nuts, Parmesan cheese, and lemon juice.
- Process and Adjust: Pulse until finely chopped. With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Scrape down the sides of the bowl as needed.
- Season and Serve: Taste and season with salt and pepper as needed.
- Store: Transfer the pesto to an airtight container. It can be stored in the refrigerator for up to a week or frozen for longer storage.
Leave a Reply