Roasted Tomato Garlic Pesto

This tomato pesto will redefine the way you think of classic pesto, using roasted tomatoes and garlic to provide an extra kick of flavor and richness.

Why You Should Make This Recipe

This pesto is restaurant quality! It’s rich and full of bold tomato, garlic, and basil with a hint of nuttiness.

The addition of sun-dried tomatoes gives this recipe a deep tomato flavor that your friends and family will love.

It’s versatile and can be used in many ways. And it freezes well.

Ingredients

• 2-3 fresh tomatoes
• 3-4 baby sweet pepper
• 1 cup fresh basil leaves
• 1 tbsp capers
• 1 head of garlic
• ½ cup slivered or sliced almonds
• ½ cup sun-dried tomatoes in liquid
• 1 tbsp sun-dried tomato liquid
• ¾ cup extra virgin olive oil
• ½ cup grated parmesan cheese
• 2 teaspoon sea salt
• ½ teaspoon cracked black pepper

Let’s Make Roasted Tomato Garlic Pesto

1. Preheat oven to 400°
2. Slice the tomatoes and the peppers, drizzle them with 1 tablespoon of extra virgin olive oil, salt, and pepper, and place them on a baking sheet.
3. Slice the top of the garlic, add salt and a little extra virgin olive oil. Wrap the garlic head in a small amount of foil and place it on the baking sheet with the tomatoes.
4. Roast for 30 minutes.

5. While the tomatoes, peppers, and garlic are roasting, toast the almonds on the stovetop in a small skillet.
6. When the vegetables are roasted, allow them to cool for 5-10 minutes. Use a small fork or knife tip to remove the creamy roasted garlic flesh from the cloves.
7. Transfer the roasted vegetables, garlic, and pan juices to a food processor.
8. Add toasted almonds, sun-dried tomatoes and liquid, parmesan cheese, basil, capers, salt, and ¼ cup of extra virgin olive oil. Blend on low until it begins to combine.
9. With the food processor running, slowly drizzle in the remaining extra virgin olive oil.
10. Add additional oil if needed.
11. Transfer to a serving dish and finish with a drizzle of olive oil or a squeeze of fresh lemon.
12. If not serving right away, store it in an airtight container in the refrigerator.

How to Use Roasted Tomato Garlic Pesto

• Add this pesto to pizza or flatbread instead of tomato sauce.
• Use it as a spread on sandwiches.
• Use it as a pasta sauce.
• Spoon it over baked or grilled chicken or fish.
• Add a small amount to scrambled eggs.
• Drizzle it on roasted vegetables. It’s especially good on artichokes.
• Use it as a condiment on a charcuterie board.
• Use it as a dip for fresh vegetables and crackers.
• Add a dollop to a baked potato.

Krazy Kitchen Mom Tips

• Be sure to remove the baked garlic clove flesh from the outer skin before adding it to the food processor.
• This pesto will last for 7-8 days in the refrigerator stored in an airtight container.
• Pesto freezes beautifully. The two best methods are 1) Add it to an ice cube tray. When frozen transfer to a zip-top bag. Or 2) Add a couple of tablespoons to small snack-size zip-top bags and freeze.
• This pesto also makes a lovely gift. Add it to a nice Mason jar with a lid and tie a ribbon or twine around it.

More KKM Delicious and Easy Recipes

• Thai Peanut Chicken Flatbread
• Italian Meat Sauce
• Italian Dressing Chicken and Pasta
• Cheeseburger Stuffed Peppers