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Roasted Tomato and Basil Pesto

Roasted Tomato and Basil Pesto Roasted Tomato and Basil Pesto

This weekend’s weather has been a gentle reminder that summer isn’t going to last forever; We’ve had so many gorgeous sunny days that I’d almost forgotten what a dull grey day looked like.

I’m not ready for summer to be over, not quite yet – there are a few more wonderful sun-soaked days to enjoy and even more bountiful fruits, vegetables and herbs of the season to be had.

I think I may have eaten more tomatoes this summer than any other; we must have had a bumper crop year.

A few weekends ago while I was contemplating what to do with the case of tomatoes I’d gotten at the market, a kind friend gave me a large ‘bouquet’ of basil – hand-tied and wrapped in pretty paper like the most delicate of flowers.

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I knew I’d make pesto, and maybe marinara sauce, but mostly lots and lots of pesto.

Then I thought of this roasted tomato and basil pesto I’d seen recently, I’d thought then that it was too similar to this tomato, basil and cashew sauce I made a few months back, but now that we’re in high summer and I can’t get enough of tomatoes, it’s just perfect! – this recipe is a celebration of the abundant vegetables and herbs of the season.

It’s not the prettiest looking pesto, I wish it looked more tomatoey, but the taste is phenomenal and that’s what matters the most.
I haven’t done a lot of cooking and baking lately, mostly due to other leisurely endeavours and a generous sister who loves to cook, but this pesto has been great to have around all summer long.

It’s quick tossed with pasta, roasted potatoes, or as a sandwich spread or with grilled vegetables… and dinner’s quick and a breeze with this pesto around!

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Roasted Tomato and Basil Pesto

adapted from Oh She Glows
INGREDIENTS

  • 8 – 10 medium vine-ripened tomatoes, quartered
  • 4 – 5 cloves garlic, peeled
  • 1/4 – 1/2 cup olive oil
  • Salt & freshly ground black pepper, to roast with tomatoes
  • 11/2 cup tightly-packed fresh basil
  • 1/2 cup toasted cashews
  • 1 teaspoon crushed pepper flakes (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Toss tomatoes and garlic, with a tablespoon olive oil, pinch of salt and pepper
  3. Spread on baking sheet in a single layer and roast for 35 – 45 minutes
  4. Using a food processor, add the roasted tomatoes, basil and cashews, and puree
  5. Drizzle in olive oil as the food processor is running
  6. Add the crushed pepper flakes and blend until all the ingredients are well combined, and the pesto is as smooth or as coarse as you want it
  7. Add salt and freshly ground pepper, and mix
  8. Taste and adjust seasoning as desired
  9. Use immediately, or store in a jar or airtight container covered in a thin layer of olive oil
  10. Enjoy!

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6 Comments

  • Reply Bintu @ Recipes From A Pantry

    Please stop teasing me with the pesto. I cant help but want this like NOW. What a fab idea.

    21 August, 2013 at 8:13 am
    • Reply Elsa

      Hahaha! Bintu, consider it a slight nudging to get you to make pesto. I seem to recall you saying something about growing your own basil 🙂

      23 August, 2013 at 12:09 pm
  • Reply Elsa

    Oh yes, in dressings… brilliant, I hadn’t thought about that. I just love quick handy sauces like this. 🙂

    26 August, 2013 at 3:49 pm
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