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Tomato Pesto (Sicilian Pesto) Recipe

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4.3 from 8 reviews

A vibrant and flavorful Sicilian-style Tomato Pesto made with roasted cherry tomatoes, toasted almonds, fresh basil, and Parmesan cheese. This versatile pesto offers a delightful twist on traditional pesto, combining the sweetness of roasted tomatoes and the richness of toasted almonds for a smooth and emulsified sauce perfect for pasta, sandwiches, or as a dip.

Ingredients

Tomato Pesto Ingredients

  • 1 pint cherry tomatoes
  • ½ cup extra-virgin olive oil, divided
  • ½ cup slivered almonds
  • 1 large clove garlic, peeled and smashed
  • 1 cup packed fresh basil leaves
  • ½ cup grated Parmesan cheese
  • 1 teaspoon kosher salt

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer on the pan, then add 1 tablespoon of olive oil and gently toss them with your hands to coat evenly. Roast the tomatoes in the oven for 20 minutes until they are soft and slightly caramelized. Remove from the oven and set aside to cool.
  2. Toast the Almonds: While the tomatoes roast, heat a small skillet over medium-low heat. Add the slivered almonds and toast them, tossing occasionally, for about 5 minutes or until they turn golden brown and release a nutty aroma. Remove from heat and allow to cool slightly.
  3. Prepare the Pesto Base: Add the toasted almonds and the smashed garlic clove to a food processor. Pulse several times until the almonds and garlic are finely ground.
  4. Combine Ingredients: Add the cooled roasted tomatoes (use a slotted spoon to avoid excess liquid), fresh basil leaves, grated Parmesan cheese, and kosher salt to the food processor. Pulse multiple times to combine the ingredients. Use a spatula to scrape down the sides of the bowl as needed. Continue processing until the mixture reaches your preferred consistency—it can be chunky or smooth.
  5. Emulsify the Pesto: With the food processor running, slowly drizzle in the remaining 7 tablespoons of olive oil through the feed chute. Continue processing until the pesto becomes smooth and emulsified.

Notes

  • The roasted tomatoes can be reserved overnight in the fridge for enhanced flavor before processing.
  • Adjust the amount of olive oil to achieve your preferred pesto consistency.
  • For a nut-free version, substitute almonds with toasted pumpkin seeds or omit altogether.
  • Use fresh Parmesan cheese for best flavor; Pecorino Romano can be substituted for a sharper taste.
  • This pesto pairs wonderfully with pasta, grilled meats, sandwiches, or as a dip for crusty bread.

Find it online: https://recipeplenty.com/tomato-pesto-sicilian-pesto-recipe/