Tomato Pesto (Sicilian Pesto)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
197 kcal
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Course
Condiments
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Cuisine
Italian
Tomato Pesto (Sicilian Pesto)
Description
This Tomato Pesto recipe features cherry tomatoes roasted with olive oil to concentrate their flavor and add sweetness. Toasted slivered almonds provide a nutty counterpoint and texture when blended with garlic. Fresh basil leaves and grated Parmesan cheese add herbal and savory elements, harmonized by kosher salt. The mixture is processed in a food processor, gradually emulsifying in extra-virgin olive oil to create a rich, smooth sauce that maintains some chunkiness depending on preference.
The resulting pesto is vibrant and slightly sweet from the roasting, with nuttiness from almonds instead of pine nuts, offering a distinct alternative to traditional basil pesto. It can be used tossed with pasta, spread on toasted bread, or used as a topping for grilled vegetables or meats.
The pesto keeps for about a week refrigerated and makes approximately 2 cups. Bringing the pesto to room temperature before serving helps the flavors open up.
Ingredients
- 1 pint cherry tomato
- ½ cup extra-virgin olive oil
- ½ cup almonds slivered
- 1 large clove garlic , peeled and smashed
- 1 cup basil packed leaves
- ½ cup Parmesan Cheese grated
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
- While the tomatoes roast, toast your almonds. Add them to a small skillet over medium-low heat and cook, tossing occasionally until golden brown (so they toast evenly) for about 5 minutes.
- Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes (I use a slotted spoon or spatula so I don't get the roasting liquid), basil, Parmesan, and salt, and pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.
Notes
- The recipe yields about 2 cups of pesto and keeps refrigerated for up to one week.
- Roasting the tomatoes adds sweetness and concentrates flavor critical to this pesto.
- Toast almonds evenly by stirring frequently to avoid burning and ensure a uniform nutty taste.
- Adjust the texture by pulsing less for chunkier pesto or longer for a smoother consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 407mg | 17% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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