Roasted CherryTomato Pesto

It’s (finally) SPRING! For me, Spring is all about simple sides like this Roasted CherryTomato Pesto. The warmer temps turn me into a cheerful content grazer rather than the better be BIG hungry beast winter weather seems to attract (cue Godzilla clip). The cold just makes me SO hangry?! It doesn’t get much easier than roasting some tomatoes, tossing a few tasty ingredients into a food processor, pushing a button, and voila – homemade deliciousness. I had a fresh baguette kicking around, so that paired with some baby organic spinach (fitting in the greens) made up my dins. Very reminiscent of a meal I had in Paris. Yum.

Another reason why I love this recipe…its a great way to use up any tomatoes that may have sat on the counter for a little too long. Seeing as garlic and tomatoes go together like bread&butter, and pine nuts are deliciously creamy with a mildly sweet nutty flavour, it’s no wonder this pesto doesn’t see more than a day or two in my fridge.

Roasted CherryTomato Pesto
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Deliciously creamy tomato pesto that we LOVE to eat on it’s own with french bread, crackers, or even some fresh veg. It also makes a tasty pasta sauce and sandwich spread – yum.

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: tomato, pesto, cream, sauce
Servings: 2 cups
Author: thecrimsonsink
Ingredients
  • 2&1/2 cups cherry tomatoes, washed & dried
  • 1/2 (heaping) cup pine nuts, lightly roasted
  • 3 large garlic cloves, minced
  • 1/2 tsp sea salt
  • squeeze of fresh lemon juice
  • 1/4 cup grapeseed oil or extra virgin olive oil
Instructions
  1. Preheat the oven to 400*F. Line a baking sheet with parchment paper. Spray the parchment paper with a little oil.
  2. Slice the cherry tomatoes in half and place cut-side up onto the prepared baking sheet. Spray the tops of the tomatoes with a little oil.
  3. Place in the oven for about 30mins, or until the bottom of the tomatoes are browning. Remove from the oven.

  4. Add the lightly roasted pine nuts, minced garlic, sea salt, and lemon juice to a food processor. Use a metal spatula to add the roasted tomatoes.
  5. Place the lid on and blend on high slowly drizzling in the oil. Blend for 2-3mins, or until smooth. Pour the pesto into a bowl or container.
  6. Serve or store in the fridge in an airtight container. Good for 3-5days.

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