Imagine a vibrant, intensely flavored pesto that takes your taste buds on an extraordinary culinary journey. This isn't just another boring sauce – this Roasted Tomato Basil Pesto is a game-changing recipe that elevates everything from pasta to sandwiches with its rich, concentrated flavors. By roasting cherry tomatoes to caramelized perfection and blending them with fresh basil and toasted walnuts, you'll create a sauce so delicious, it'll become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups cherry tomatoes
- 2 cups fresh basil leaves
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash cherry tomatoes thoroughly and pat them dry with a clean kitchen towel. Spread the tomatoes evenly on the prepared baking sheet in a single layer.
- Drizzle 2 tablespoons of olive oil over the tomatoes. Sprinkle with a pinch of salt and freshly ground black pepper to enhance their natural sweetness.
- Roast the tomatoes in the preheated oven for 15-20 minutes, until they are slightly charred and have burst, releasing their concentrated flavors.
- While tomatoes are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. This will release their nutty aroma and enhance their flavor.
- Remove the toasted walnuts from heat and let them cool for a few minutes.
- In a food processor, combine fresh basil leaves, cooled toasted walnuts, remaining olive oil, nutritional yeast, salt, and pepper.
- Once the roasted tomatoes have cooled slightly, add them to the food processor and pulse until a smooth, creamy consistency is achieved.
- Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast to suit your preference.
- Transfer the pesto to a clean jar or container. If not serving immediately, drizzle a thin layer of olive oil on top to prevent browning.
- Serve immediately with pasta, spread on toast, or use as a dip. The pesto can be stored in the refrigerator for up to 5 days.
Tips
- Use the freshest ingredients possible – ripe cherry tomatoes and just-picked basil make a huge difference in flavor intensity.
- Don't rush the roasting process. Letting tomatoes caramelize slowly brings out their natural sweetness and concentrates their flavor.
- Toast nuts carefully – they can burn quickly. Keep them moving in the pan and watch closely.
- For a smoother pesto, let the roasted tomatoes cool slightly before blending to prevent steam from making the sauce too watery.
- If you want to extend the shelf life, float a thin layer of olive oil on top of the pesto when storing to prevent oxidation.
- Experiment with serving suggestions – this pesto is incredibly versatile and can be used as a pasta sauce, sandwich spread, or even a dip for fresh vegetables.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
