This creamy and rich roasted tomato basil pesto is packed with flavor and a wonderful way to use an abundance of seasonal tomatoes!
Well hello there – if you are looking at this pesto wondering “I’m not really sure if I should make this… it doesn’t look all that appetizing” I’ll let you in on a secret.
Here’s the secret: I promise, promise that this is much better than it looks. 😉
This is roasted tomato and basil pesto. It’s absolutely delicious.
Several years ago, I started to know the people who grow my food and bring it to us in the form of a CSA share at the farmers market. Week after week, I got to know our seasonal produce on a better level.
Nothing went to waste.
At that same time, I decided to start a blog simply because I have lots of success taking that farm share produce from my CSA share and feeding it to my family during the week. Here in Arizona, a CSA runs year-round. That meant I would have to find new and fun ways to get my family to eat what was in our weekly bag.
Obviously I don’t know if you like good food, but my guess is that you do – otherwise you wouldn’t be reading this blog (or perhaps, this recipe). It’s very fulfilling to find ways to use up your garden bounty.
I know… this isn’t anything like your traditional pesto.
I mean, how often do you hear of “tomatoes” going into pesto?
Roasted Tomato Basil Pesto
Usually pesto is associated with all things green – basil, cilantro, parsley, even arugula. And I’d be lying if I told you we haven’t made a million other varieties of pesto…
- Kale and Jalapeno Pesto
- Roasted Red Bell Pepper and Basil Pesto
- Basil Parmesan Pesto
- Arugula Pesto
- Cilantro Pesto
We have even taken our pesto up a notch by using it in this delicious Pesto & Chicken Soup. Scrumptious!
But this is undoubtedly one of the quirkiest variations of pesto and perhaps a simple way to enjoy an abundance of seasonal produce. When doubled or tripled, the extra pesto can be frozen for later.
Although this might not look like the most appetizing pesto, pictures most certainly don’t do it justice. I was practically licking the bowl of the food processor after I gave everything a whizz…
The kitchen still lingered with the smell of roasted tomatoes, and I almost, almost didn’t want to stir the pesto into the pasta. Can I just admit that I just wanted to eat it with a spoon straight from the bowl??
Even my smallest child was trying to stand on her toes to see where the smells were coming from. Who could blame her though? It smelled so good!
This creamy and rich roasted tomato and basil pesto is packed with flavor and a wonderful way to use seasonal tomatoes!
- 9 roma tomatoes
- 3/4 C. packed basil + more (for garnish)
- 1/3 C. sliced almonds
- 3 cloves garlic, peeled
- 1/4 C. olive oil
- salt and coarse ground black pepper, to taste
- Preheat your oven to 400F; line your baking sheet with parchment.
- Slice your tomatoes lengthwise and lay on the baking sheet. Drizzle with olive oil, and then season with salt and pepper. Roast for 45 minutes to 1 hour - but watch closely.
- Remove the tomatoes and set aside. On medium heat, toast your almonds on the griddle just until they start to brown. Remove.
- Place your almonds in the food processor with your garlic and 3/4 C. basil and give them a whizz. Once chopped, add 13 tomato halves, set the others aside (5), and whizz, adding the oil as you process them. Season with salt and pepper and pour your desired pesto over cooked & drained pasta.
- Chop the rest of the tomatoes into small pieces and stir into the pasta; finely chop the remaining basil as garnish.
Have you ever made Roasted Tomato Basil Pesto? If not, what’s your favorite type of pesto?
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