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Tomato pesto is the recipe I whip up anytime I want a burst of summer flavor no matter the season. Whether you toss it with pasta or spread it over crisp bread this bold and tangy sauce transforms the simplest meal into something crave worthy.
I first made this tomato pesto on a July weekend when I had a surplus of tomatoes and basil in my garden and now it is the official condiment for family pizza nights and snack platters.
Ingredients
- Cherry tomatoes: Give the sauce its bright and juicy base. Try to find the sweetest variety from your local market for the richest flavor
- Extra virgin olive oil: For gloss and earthiness. Choose a good quality freshly opened bottle for best results
- Slivered almonds: Create a creamy body and a mellow nuttiness. Pick ones that are fresh for optimal crunch and taste
- Garlic clove: Helps to add sharpness and depth. Fresh garlic is always best for full flavor
- Fresh basil: Gives that irreplaceable herbal spark and fragrance. Look for firm leaves with no black spots
- Parmesan cheese: Provides a salty savory layer. Grate your own from a block for maximum melt and taste
- Kosher salt: Ties all the flavors together and highlights the tomatoes’ natural sweetness
Step-by-Step Instructions
- Prep and Roast the Tomatoes:
- Arrange the cherry tomatoes on a foil lined sheet pan. Drizzle a tablespoon of olive oil over them and use your hands to fully coat each tomato. Roast at four hundred degrees Fahrenheit for twenty minutes until their skins burst and the juices concentrate. Let them cool completely to deepen their flavor.
- Toast the Almonds:
- Place slivered almonds in a dry skillet and toast them over medium low heat. Keep them moving every minute so that every piece turns golden and fragrant which usually takes about five minutes. Be patient this extra step gives the pesto a warm nutty undertone.
- Blend the Dry Ingredients:
- Transfer toasted almonds and your smashed garlic clove to a food processor. Pulse until finely ground but still a bit chunky for texture.
- Add Roasted Tomatoes and Herbs:
- Scoop cooled tomatoes into the food processor. Add packed basil leaves grated Parmesan cheese and kosher salt. Pulse to combine into a rough paste scraping the sides so everything gets incorporated.
- Emulsify with Olive Oil:
- With the food processor running slowly stream in the rest of the olive oil. Keep blending until the pesto is thick and mostly smooth but still shows specks of almonds and herbs. Taste and adjust seasoning if needed.
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The night I introduced this pesto during a family game night everyone kept sneaking spoonfuls before dinner even started.
How to Store Tomato Pesto
The best way to store tomato pesto is in an airtight container in the refrigerator. Pour a tiny bit of olive oil on top to seal in the freshness. It can last up to five days this way. For longer keeping freeze it in ice cube trays then transfer to a freezer bag to have quick flavor boosters on hand for busy nights.
Substitutions That Work
If you do not have almonds walnuts or cashews will also work and provide a slightly different background flavor. Pecorino romano cheese is a great substitute for Parmesan. If basil is hard to find you can use fresh flat leaf parsley for a different but still lively flair. For a vegan version simply skip the cheese and add a tablespoon of nutritional yeast.
Ways to Serve It
Toss your tomato pesto with hot pasta or gnocchi Spread over toast or sandwiches Spoon over grilled chicken or fish Swirl a little into soups for a bright herbal zip You can also serve it as a dip for fresh vegetables making it a year round party favorite
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This tomato pesto recipe truly transforms simple ingredients into a delight that elevates any meal effortlessly.
Frequently Asked Questions
- → How do I achieve a creamier texture?
Drizzle olive oil slowly while processing and pulse until smooth, scraping the sides for even blending.
- → Can I use different nuts instead of almonds?
Yes, walnuts or pine nuts provide a great alternative, each giving a unique flavor and texture.
- → What dishes pair well with tomato pesto?
Toss with pasta, spread on warm bread, spoon onto grilled meats, or add to roasted vegetables for extra depth.
- → How should I store the pesto?
Transfer to an airtight container and refrigerate. For best freshness, consume within a week. Cover with oil to seal.
- → Can I freeze it for later use?
Yes, portion into small containers or ice cube trays and freeze. Thaw in the fridge before enjoying again.