Tomato Pesto with Almonds (Print Version)
# Ingredients:
→ Pesto Components
01 -
500 g cherry tomatoes
02 -
120 ml extra-virgin olive oil, divided
03 -
60 g slivered almonds
04 -
1 large clove garlic, peeled and smashed
05 -
25 g fresh basil leaves, packed
06 -
50 g grated Parmesan cheese
07 -
5 g kosher salt
# Instructions:
01 -
Preheat oven to 200°C. Line a rimmed baking sheet with aluminium foil. Place cherry tomatoes in a single layer, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 20 minutes, then transfer to a bowl to cool.
02 -
In a small skillet over medium-low heat, add slivered almonds and toast, stirring occasionally, until evenly golden brown, about 5 minutes. Remove from heat and cool slightly.
03 -
In a food processor, combine toasted almonds and smashed garlic clove. Pulse until finely ground.
04 -
Add roasted tomatoes (excluding excess roasting liquid), basil leaves, Parmesan cheese, and salt to the food processor. Pulse to combine, pausing to scrape down the bowl sides as needed until mixture is mostly smooth or to desired texture.
05 -
With the processor running, gradually drizzle in the remaining olive oil until fully incorporated and the pesto is emulsified to a creamy consistency.
# Notes:
01 -
For optimal flavour, allow the pesto to rest for at least 30 minutes to let the ingredients meld before serving.