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 :
- pasta
- sandwiches or wraps
- soup
- 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.
This recipe was made with ingredients provided by Nicholyn Farms and Barrie Hill Farms.
26 Comments
cheri
August 16, 2015 at 6:09 pmHi Robyn, I never would have thought to make a pesto with tomatoes, this is summer on a plate. Love, love this!!!!
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Robyn
August 17, 2015 at 7:45 amThanks so much, Cheri. I had a feeling you’d like this dish. I think people in the PNW have a real affinity for pesto, lol.
Your scones are perfection!
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Kristen @ The Endless Meal
August 16, 2015 at 6:23 pmI love the idea of adding roasted tomatoes to pesto. Brilliant!
Robyn
August 17, 2015 at 7:44 amThanks so much, Kristen, and thanks for visiting. I’m off to visit your blog. That title is so enticing, lol.
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Stephanie
August 16, 2015 at 6:57 pmOoooh, I so want to make this, my friend! I have everything but the fresh basil so I think a trip to the grocery store in in order this week 🙂
Love you!
Robyn
August 17, 2015 at 7:42 amI think you’ll like this, especially on chicken, Stephanie.
Lots of love to you, too! oxox
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Bam's Kitchen
August 16, 2015 at 10:38 pmThis looks and sounds so delicious and would be lovely in so many things. I just bought a huge pack of almonds and now I have the perfect dish to use them up in. I love your photography composition! amazing stuff!!! Sharing and pinning!
Bam’s Kitchen recently posted…Turmeric Pork Skewers & Thai Basil Dipping Sauce
Robyn
August 17, 2015 at 7:41 amAwwh, thanks, Bobbi. I usually struggle with photos of ingredients but this one kind of came together. You are too kind. 🙂
Things cooled down there yet?
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Anita Rivera
August 17, 2015 at 5:55 amGood morning my dear FRIEND! I just woke up to get myself ready to go to school and work a bit today, but I’m glad I caught your new post!
I LOVE PESTO and I make it every summer with fresh basil. However, in the last two years, my potted pesto plants in the garden have not been doing well, access to fresh basil has been limited to purchasing a less than optimal packaged bunch at the market. Sometimes I’ll make my pesto with cilantro! YES!
I have a question about tomatoes. Do you take out the seeds? I think the idea of roasting them is great since by doing that, there is such an added richness to them. GOOD IDEA!!!!!!!
Have a wonderful day my friend. Anita
Robyn
August 17, 2015 at 7:39 amOh my goodness, Anita, school starts so early there! They have another two weeks here.
I know you love basil. Mine haven’t done so well either so I was thrilled to find it at the farm. The packages at the market can sometimes be a big disappointment.
Cilantro? Ok…You’ll have to tell me what you put in there and I will make some because I have a cilantro plant as well.
I didn’t take out the seeds but you certainly could. If you did, I would add more olive oil. It really was delicious and can’t wait to try it on chicken.
Good luck with your first day back, sweet friend. xoxo
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Jane G
August 17, 2015 at 7:33 amRobyn, I usually like to plant 6 or 8 basil plants so I never run out. Love this pesto recipe and want to savor every last taste of the season’s tomatoes and basil. I have put basil leaves in a plastic bag in water and frozen them that way. Then the basil leaves are still fresh when you thaw them.
Love your website and you too!!
Robyn
August 17, 2015 at 7:36 amHiya Janey,
Ohhh, in water? I’m going to have to try that! I know you’re a big lover of tomatoes and basil so I thought you’d like this recipe. Life is better with basil, isn’t it? We need to make up a bumper sticker, haha!
Love you too, Cous!
Robyn recently posted…Roasted Tomato and Basil Pesto with Almonds
Linda
August 17, 2015 at 1:11 pmLooks great Robyn. Fresh basil from the garden and almonds…I am so impressed with your photography skills. You rock! Lots of love to you from W.W.
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Robyn
August 18, 2015 at 9:39 amYou are too sweet, Linda! Thanks so much.
I’m sure you have lots of fresh basil. What do you do with it all at this time of year? I would love to sneak into your garden and raid it one night, lol.
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Chrissa - Physical Kitchness
August 18, 2015 at 10:15 amWowee wow wow I love this! I always make traditional pesto, but this?! What a fun and inventive recipe!
Chrissa – Physical Kitchness recently posted…Lebanese Beef Zucchini Boats
Robyn
August 18, 2015 at 11:26 amThanks so much, Chrissa! I love using seasonal ingredients and the tomatoes and basil are so beautiful right now. Just visited your beautiful blog and I’ll be back. Those zucchini boats are so darn flavourful!
Robyn recently posted…Tuesday Tidbits (No.38)
Amy | Club Narwhal
August 18, 2015 at 11:13 amRobyn, I sitll can’t get over how gorgeous this is! I bet it would be awesome on my turkey sandwich right about now 🙂
Amy | Club Narwhal recently posted…Cake Batter Truffle Ice Cream + New Website!
Robyn
August 18, 2015 at 11:27 amAwwhh, thanks, Amy, coming from you that is high praise indeed! Oh, it would be awesome with turkey for sure 🙂
Now, I’ve got to go check out your new post plus the new website…maybe I can get to the comment section! lol
Robyn recently posted…Tuesday Tidbits (No.38)
Julie
August 19, 2015 at 12:01 pmWow your roasted tomato and basil pesto looks so amazing and good. Thanks so much for sharing this and I’m looking forward to try it.
Julie xo
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Marla
August 21, 2015 at 8:54 amHi Robyn,
Yum! This sounds so tasty and healthy. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Marla recently posted…Real Food Friday #102 – Creating A Healthier World
Carol
August 24, 2015 at 9:08 pmSounds delicious! And I do have lots of basil. I have made basil tea for the first time this summer and enjoy it flavored with a little lemon and honey. Thanks for sharing your recipe. I will have to try it.
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Derek
August 29, 2015 at 9:45 pmYou’re always kicking butt! This looks awesome!
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Robyn
August 31, 2015 at 12:24 pmWell, you just made my day, Derek. Thank you!
Claire | Sprinkles and Sprouts
August 31, 2015 at 12:26 amOh Yummy!!!! Saw this on FBC and had to comment. This looks so delicious I want to eat it with a spoon.
Pinning this. Thank you for sharing 🙂
Robyn
August 31, 2015 at 9:10 amThanks, Claire! I have seen and admired your blog many times on FBC. Love your gorgeous, healthy recipes!
Christine | Mid-Life Croissant
April 14, 2016 at 7:05 amOMG this! On fish! And I happen to have all the ingredients ….
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