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Tomato Pesto | Roasted Tomato Pesto Pasta
Tomato Pesto made with roasted tomatoes, fresh basil, garlic, olive oil, nuts, and Parmesan is rich, flavorful, and versatile. Toss it with pasta for an easy roasted tomato pesto pasta, or enjoy as a spread, pizza sauce, or dip for quick meals.
Equipment
- Food processor or blender
Ingredients
For Tomato Pesto
- 1 cup packed fresh Basil leaves approx 28 grams
- 1 cup Roasted Tomatoes
- ⅓ cup walnuts silvered almonds or pine nuts
- 2 fat garlic cloves
- ½ cup grated Parmigiano Reggiano or pecorino Romano
- ¼ cup extra virgin olive oil
- ½-1 teaspoon sea salt (adjust to taste)
- ½ teaspoon ground black pepper
- 1 tablespoon lemon juice optional
For Tomato Pesto Pasta
- 16 oz Fusilli pasta or pasta of choice
- 2 teaspoons salt for boiling pasta
- Tomato Pesto from above
- Fresh basil for serving
- Red pepper flakes optional, for serving
- Freshly cracked black pepper optional, for serving
- Grated Parmigiano Reggiano or pecorino Romano, for serving
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Instructions
For Roasted Tomato Pesto
- In a dry skillet over medium heat, toast walnuts/almonds until fragrant (about 3-4 minutes).
- Add the toasted nuts and garlic to a food processor. Pulse to a coarse crumb (10-12 quick pulses).
- Open the lid, add cooled roasted tomatoes, fresh basil leaves, salt, black pepper, and grated Parmesan or Pecorino Romano. Pulse in short bursts until everything is finely chopped. Using a spatula, scrape the sides of the food processor to ensure even mixing.
- With the food processor running, add olive oil through the shoot in a thin stream until the pesto looks cohesive and glossy (about 30-45 seconds). Scrape down as needed.
- Taste and adjust salt/pepper if needed. You can also add 1-2 tablespoons of lemon juice to balance the flavors.
- Tomato pesto is ready to use or store! This recipe makes about 2 cups of pesto.
For Roasted Tomato Pesto Pasta
- Boil pasta as per package instructions in well-salted water until al dente. Reserve ½-¾ cup of pasta water and then drain.
- Off heat, toss pasta with 1 cup pesto (or as needed). You can add splashes of pasta water (if needed) until it's silky and well-coated.
- Serve the roasted tomato pesto pasta hot, topped with extra-grated cheese, basil, and a sprinkle of black pepper and red pepper flakes. Drizzle some olive oil for that extra touch (optional). Pair it with garlic bread, bruschetta, or a salad for a complete meal.
Video
Notes
- Roast the tomatoes well: Let them blister and caramelize for maximum sweetness and depth.
- Toast the nuts: Lightly toasting walnuts, almonds, or pine nuts enhances their flavor and gives the pesto a richer body.
- Use good olive oil: Extra-virgin olive oil adds fruity, peppery notes that balance the tomatoes.
- Adjust texture: If the pesto is too thick, add more olive oil or a splash of pasta water. If it's too thin, pulse in extra nuts or cheese.
- Balance flavors: Taste and adjust with salt, pepper, or a squeeze of lemon juice to brighten.
- Lemon Juice (Optional): Add 1 tablespoon of fresh lemon juice for a touch of tang and brightness. It enhances the flavor and helps preserve the pesto’s vibrant color.
- Blender vs. Food Processor: For a smoother, creamier texture, use a blender to puree all the ingredients. A food processor gives a more rustic, chunky pesto with a bit more texture.
- Save pasta water: When tossing pesto with pasta, use the starchy water to help the sauce coat evenly and stay silky.
- Storage: Top pesto with a thin layer of olive oil to prevent browning and oxidation.
Nutrition
Calories: 670kcal | Carbohydrates: 90g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 13mg | Sodium: 1711mg | Potassium: 330mg | Fiber: 5g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 3mg
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