Roasted cherry tomatoes are a super delicious addition to this basil pesto, which is perfect for pasta, paninis, crostini, and more.
Course sauce
Cuisine Italian
Keyword Pesto
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 197kcal
Ingredients
1pintcherry tomatoes
½cupextra-virgin olive oil
½cupslivered almonds
1large clovegarlic, peeled and smashed
1cuppacked basil leaves
½cupgrated Parmesan cheese
1teaspoonkosher salt
Instructions
Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
While the tomatoes roast, toast your almonds. Add them to a small skillet over medium-low heat and cook, tossing occasionally until golden brown (so they toast evenly) for about 5 minutes.
Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes (I use a slotted spoon or spatula so I don't get the roasting liquid), basil, Parmesan, and salt, and pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.