I love pasta and I love pesto, but sometimes it’s fun to switch up a traditional recipe. If you want to try a simple homemade ‘traditional” pesto, try this Homemade Pesto recipe. It’s easy so so delicious.

I also created an Oregano & Basil Pesto last summer since I had so much damn oregano in my garden, and wanted to put it to good use. That recipe is also worth checking out if you are looking for a very flavorful pesto.

This recipe for Roasted Cherry Tomato & Almond Pesto came about when I had some yellow cherry tomatoes leftover. I decided to roast them for extra flavour and then processed them with a little fresh basil and some almonds. It turned out even better than I would have imagined. All I did was toss the pasta in it, threw in some fresh basil, a little parmesan cheese and it was absolute perfection.



INGREDIENTS:

  • 3 cups of cherry tomatoes

  • 2 tsp of dried herbs like basil, rosemary or thyme

  • 3 garlic cloves

  • 3 tbsp of olive oil

  • 1/2 cup of almonds

  • 2 tbsp of fresh basil

  • salt and pepper

DIRECTIONS:

  1. Preheat oven to 400F. Slice the cherry tomatoes in half and spread them on a rimmed sheet pan.

  2. Drizzle with 1 tbsp of olive oil, 2 tsp of dried herbs, a generous pinch of salt and a few cracks of black pepper. Toss to get the tomatoes coated.

  3. Roasted for 40-45 minutes. You’ll know when they are ready when their juices are at the bottom of your pan.

  4. Remove from heat and let the tomatoes cool for 10-15 minutes.

  5. In a blender or food processor, add the tomatoes (and their juices), garlic cloves, almonds, fresh basil, 2 tbsp of olive oil, salt and pepper to taste. Blend until smooth.

The longer your blend, the smoother the texture. I prefer to keep it a little rustic and have some texture to it.


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