Weekday Vegetarian: Cherry Tomato Pesto
Photo: Kelly Rossiter
I've been know to make pesto from lots of things like kale and asparagus, in addition to the classic basil pesto, but it never occurred to me to make it with cherry tomatoes. The tomato plants in my garden are producing quite a serious amount of cherry tomatoes, and it's been a bit of a challenge to keep up with them. This recipe was such a terrific use for them, fast and easy to make, with the wonderful flavour of ripe tomatoes front and centre.My daughter doesn't care for walnuts, so I used pine nuts instead. I made this with linguine, but it would work really well with fusilli or shells. This is a perfect mid-week after work recipe because the pesto can be made while the water is cooking for the pasta, and then you are done.
This recipe is from the website Food52.
Cherry Tomato Pesto
3/4 cups basil leaves
1/8 cup olive oil
2 tablespoons parmesan cheese, grated
1/2 cup walnuts
1 pint cherry tomatoes
1 garlic clove
1 teaspoon lemon juice
1/2 teaspoon salt
basil for garnish
parmesan cheese for topping
1. Combine basil, oil, parmesan, walnuts, tomatoes, garlic, and salt in the food processor. Pulse until the sauce is smooth, about two minutes. Toss the pesto with hot, cooked pasta. Serve with more basil and parmesan cheese on top.
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