Description
Learn how to make authentic Sicilian tomato pesto with this easy recipe! Discover the perfect blend of tomatoes, basil, and garlic in every bite. Master the art of this classic Italian sauce now.
Ingredients
- 1 pint (473 ml) cherry tomatoes
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup (25 g) packed basil leaves
- 1/2 cup (50 g) grated cheese
- 1 teaspoon (5 ml) kosher salt
Instructions
- Set your oven to 400°F and get a baking sheet ready by covering it with aluminum foil. Spread the cherry tomatoes out evenly, drizzle on a tablespoon of vegetable oil, and use your hands to ensure they’re evenly coated. Bake them for 20 minutes, then leave them to cool down.
- As the tomatoes are roasting, heat a small pan on medium-low and add the slivered almonds. Stir them occasionally, toasting them until they’re golden brown, which should take around 5 minutes.
- Put the toasted almonds and the smashed garlic into a food processor and blend until they are finely chopped. Add the cooled roasted tomatoes (using a slotted spoon to avoid the roasting liquid), basil leaves, grated cheese, and kosher salt, then blend everything together until well mixed. Use a spatula to scrape down the sides if needed; it can be left chunky if you like, but I prefer a smoother texture.
- With the processor running, slowly pour in the remaining vegetable oil through the top opening, blending until the mixture becomes smooth and emulsified.
Notes
- Ensure excess liquid is avoided in the sauce by using a slotted spoon when transferring the roasted tomatoes. Toast slivered almonds until golden brown for a nuttier flavor before adding to the food processor. Adjust kosher salt amount to taste due to variations in cheese saltiness.
