This is one of the ways I used some of the basil from the beautiful plant I got last week. I wanted to do something a little different pesto-wise because there are thousands of basic basil pesto recipes online. Although they are delicious and very popular, I thought it was time to change it up a bit and you know how I love tomatoes! They seemed a perfect match and I was doing the happy dance once again when I tasted this for the first time.
Tomatoes are so delicious roasted because they bring out the natural sweetness and combining it with basil, garlic, a little parmesan and almond produces a wholesome, fresh taste that will go well with :
- sandwiches or wraps
- salad dressings
- baked chicken
As I write this, I just finished having some mixed with fusilli pasta. I made extra tomatoes so I could add them as well and honestly, I’m still licking my lips – scrumptious!
With the current heat wave you don’t want to spend a lot of time in the kitchen and this pesto will last for about a week. If you’ve got loads of basil, you might want to consider freezing some.
When people are concerned about their cooking skills, I often tell them that in many recipes it’s simply a matter of assembling the ingredients. That’s definitely true in most salads and it’s also true in this pesto recipe. It requires a quick roasting of the tomatoes but other than that, you just combine everything in the food processor and you’ve got yourself a great tasting addition to your dish. If you want to keep this vegan, you can skip the parmesan cheese, there’s only a small amount in it.
I know many of you have gardens and I’m sure many have loads of basil right now. What are you doing with your basil? I’d love to hear about your recipes. And what is the best way to freeze it? Next up – I’m doing a Strawberry Basil Jam! Yes, you heard right, ha! It was delicious and it’s all about going outside of the box, right?
Hope everyone’s weekend has been fabulous so far. Cheers!
- 8-10 tomatoes (your choice – roma, beef steak, vine ripened), cut into quarters
- 3 garlic cloves, sliced
- 1/2 cup almonds
- 1 1/2 cups fresh basil, tightly packed
- 1/4 parmesan cheese, shaved
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- Preheat oven to 400F.
- Toss tomatoes with 1 tablespoon of olive oil, salt and pepper and place on baking sheet. Roast for 45 minutes.
- Place tomatoes, basil, cheese, almonds, and garlic in food processor and puree until reaching the desired consistency. (some like it smooth, others like it chunky).
- Slowly add olive oil (you may not use entire amount. Can also add additional oil on finished product) until well blended. Add salt and pepper to taste.