Description
This Easy Tomato Pesto, also known as Sicilian Pesto, is a vibrant and flavorful sauce made from roasted cherry tomatoes, toasted almonds, fresh basil, garlic, Parmesan cheese, and extra-virgin olive oil. Perfect as a spread, dip, or pasta sauce, it combines savory, nutty, and fresh herb notes with a silky texture.
Ingredients
Units
Scale
Produce
- 1 pint cherry tomatoes
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
Nuts
- 1/2 cup slivered almonds
Dairy
- 1/2 cup grated Parmesan cheese
Oils & Seasonings
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for roasting tomatoes)
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with aluminum foil. Spread the cherry tomatoes in a single layer on the pan, drizzle with 1 tablespoon of olive oil, and gently toss with your hands to coat evenly. Roast the tomatoes for 20 minutes, then remove from oven and set aside to cool.
- Toast Almonds: While the tomatoes are roasting, place the slivered almonds in a small skillet over medium-low heat. Stir or toss occasionally to ensure even toasting. Cook for about 5 minutes or until the almonds turn golden brown and emit a fragrant aroma. Remove from heat and let cool.
- Process Ingredients: In a food processor, add the toasted almonds and the smashed garlic clove. Pulse until the mixture is finely ground. Then add the cooled roasted tomatoes (transferring them with a slotted spoon or spatula to avoid excess liquid), fresh basil leaves, grated Parmesan cheese, and kosher salt. Pulse several times to combine, stopping occasionally to scrape down the sides with a spatula. Process until your desired texture is reached—smooth but with a little texture works best.
- Emulsify with Olive Oil: With the food processor running on low, slowly drizzle in the remaining ½ cup extra-virgin olive oil through the feed tube. Continue processing until the pesto is fully emulsified and smooth. Taste and adjust seasoning if necessary.
Notes
- Use ripe cherry tomatoes for maximum sweetness and flavor.
- Be careful not to over-toast the almonds to avoid bitterness.
- You can store the pesto in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- This pesto pairs excellently with pasta, grilled vegetables, or as a spread on sandwiches.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
