Tomato Pesto (Sicilian Pesto)

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 pint cherry tomatoes

½ cup extra-virgin olive oil

½ cup slivered almonds

1 large clove garlic (, peeled and smashed)

1 cup packed basil leaves

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

Directions

Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.

While the tomatoes roast, toast your almonds. Add them to a small skillet over medium-low heat and cook, tossing occasionally until golden brown (so they toast evenly) for about 5 minutes.

Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes (I use a slotted spoon or spatula so I don't get the roasting liquid), basil, Parmesan, and salt, and pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.

Nutrition

• Calories: 197 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.001 g
• Cholesterol: 5 mg
• Sodium: 407 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g