Ingredients
Scale
- 1 Cup Cherry tomatoes, halved
- 1 Head of Garlic
- 1 Cup Fresh Basil leaves
- 1/2 Cup Pine nuts (or walnuts, for a different twist)
- 1/2 Cup grated Parmesan cheese
- 1/2 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.
