Description

A vibrant, creamy tomato-based pesto bursting with Mediterranean flavors like sweet cherry tomatoes, fresh basil, almonds, and garlic—perfect tossed with pasta or spread on crusty bread.

Ingredients

Units Scale

Cherry Tomato Pesto:

2 cups cherry tomatoes
1/2 cup fresh basil leaves
1/3 cup blanched almonds
2 cloves garlic
1/4 cup grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Pinch of red chili flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Blanch Almonds: Bring a small pot of water to boil. Add almonds and blanch for 1–2 minutes. Drain and remove skins if not already blanched.
Make Pesto: In a food processor, combine cherry tomatoes, basil, almonds, garlic, cheese, and chili flakes if using. Pulse until mixture breaks down, then slowly drizzle in olive oil while blending until smooth but slightly textured.
Season and Store: Taste and season with salt and pepper. Store in an airtight jar in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 2 tbsp
Calories: 140 kcal
Sugar: 2g
Sodium: 120mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 4g
Cholesterol: 3mg