Tomato Pesto Sicilian Style (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pint cherry tomatoes
02 -
½ cup extra-virgin olive oil
03 -
½ cup slivered almonds
04 -
1 large clove garlic, peeled and smashed
05 -
1 cup packed basil leaves
06 -
½ cup grated Parmesan cheese
07 -
1 teaspoon kosher salt
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 20 minutes, then set aside to cool.
02 -
Add slivered almonds to a small skillet over medium-low heat. Toast, stirring occasionally, for about 5 minutes until golden brown.
03 -
In a food processor, combine toasted almonds and garlic. Pulse until finely ground.
04 -
Add the cooled roasted tomatoes (avoiding excess liquid), basil, Parmesan cheese, and kosher salt to the food processor. Pulse until well combined, scraping the sides as needed.
05 -
With the food processor running, slowly drizzle in the remaining olive oil until the mixture is emulsified and smooth.
# Notes:
01 -
This pesto yields about 2 cups and can be refrigerated for up to 1 week.