11 months ago
Roasted tomatoes and garlic cloves are the stars in aargersi's sweet basil pesto. Herbes de Provence and a touch of balsamic lend a Mediterranean flair, while the exclusion of nuts makes this pesto ideal for people with nut allergies. Toss a dollop of the pesto with cooked pasta, or mix it into a grilled vegetable salad.
I make this quite often in the summer when our tomatoes and basil are going bonkers. I use whatever tomatoes are ripe that day - if they are cherry sized I leave them whole, if they are salad tomatoes I cut them up into about cherry tomato sized hunks. For this batch I had black cherry, sungold, Juliette, snow white and a couple of Heatwaves. I think using a variety adds a bit of complexity to the tomatoey flavor. I also COMPLETELY forgot to take a photo yesterday! At least I remembered to write down my amounts. This is great as a spread for bruschetta, on roasted or grilled fish or chicken, tossed with pasta or a grainy salad - pretty much anything really!
Serves 1 cup pesto
- 4 cups cherry or chopped tomatoes
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon herbs du Provence
- 1 cup (loosley packed) sweet basil leaves
- 1/4 cup parmesan
- (optional) whole garlic cloves in the paper - 2 or 3
Heat the oven to 375. Cover a baking sheet with foil (makes cleanup WAY easier). Toss the tomatoes in a bowl with 2 tbs olive oil, the balsamic, salt and pepper, and herbs du Provence. Scrap that all onto the baking sheet and into the oven. Roast for 30 minutes, stir, and roast for 30 more minutes. They will be all wrinkled and caramelized, and there will be black goo charred onto the foil. This is a good thing. Allow it to cool.
Scrape the tomatoes into a processor and add the remaining ingredients. Blend to a rough paste. Taste for salt and pepper - add more if you like. That's all! Done!
** VARIATION - you can also throw some large whole garlic cloves still in the paper onto the roasting sheet, then squeeze out the clove and add them to the pesto - this adds a different dimension of roasted garlic goodness **
- 998 calories
- 65g total fat
- 14g saturated fat
- 25mg cholesterol
- 1765mg sodium
- 95g carbohydrate (12g dietary fiber, 74g sugar)
- 20g protein