Roasted Tomato Basil Pesto
The ultimate summer pasta sauce, this tomato basil pesto calls for roasted cherry tomatoes, lots of fragrant fresh basil, parsley, garlic and toasted pine nuts.
Servings 4 people
Calories 193kcal
Ingredients
- 1 lb cherry tomatoes
- 1/2 bunch flat leaf Italian parsley (leafy tops only)
- 1 cup fresh basil leaves packed
- 2 garlic cloves grated
- 1/3 cup pine nuts + 2 Tbsp for garnish
- 3 Tbsp extra virgin olive oil
- 1/2 tsp sea salt or to taste
- 3/4 lb Trofie or Torchietti pasta
Instructions
- Preheat oven to 400”F.
- Line a rimmed baking sheet with parchment paper and add the cherry tomatoes. Drizzle with olive oil and sprinkle with a pinch of sea salt. Toss to coat and roast In the preheated oven for 20 to 30 minutes until they have fully collapsed, released their juices and they start to get some color all over. Check on them half way and give them a shake. (You want them to fully collapse and the sugars to start caramelizing for the best flavor). Once done remove from the oven and allow to cool off for a few minutes.1 lb cherry tomatoes
- Meanwhile preheat a skillet over medium low heat and add all the pine nuts. Toast them until a nice golden brown color is achieved all over. Stand by and watch them closely the entire time stirring them around to prevent burning. Remove from heat and allow to cool.1/3 cup pine nuts +
- To the bowl of a food processor add the parsley, basil, garlic, 1/3 cup of the pine nuts and the roasted tomatoes. Use the pulse button a few times until everything is chopped up into a coarse texture.1/2 bunch flat leaf Italian parsley, 1 cup fresh basil leaves, 1/3 cup pine nuts +, 2 garlic cloves
- Add the olive oil and sea salt and continue processing until a more creamy texture is achieved but you can still see little bits of the pine nuts throughout. Taste and adjust seasonings with salt and pepper to taste.3 Tbsp extra virgin olive oil, 1/2 tsp sea salt
- Meanwhile cooked the pasta until al dente. Drain and toss with the pesto to coat well all over and garnish with some of the reserved toasted pine nuts, red pepper flakes and fresh basil.3/4 lb Trofie or Torchietti pasta
Notes
If you want to stretch out the sauce you can add more olive oil or reserve some of the starchy water from cooking the pasta.
Nutrition
Calories: 193kcal | Carbohydrates: 7g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 304mg | Potassium: 339mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 2mg