Summer means so many fresh options to choose from, and tomatoes and pesto are two of them. So why not put them together for an amazing flavor explosion with this Tomato Pesto!?
Q: What is red and goes around in circles?
A: A tomato in a food processor.
OK, so maybe that one is more likely to garner groans than giggles. But it’s fitting for today’s edition of my ongoing Pesto Party!
That’s right, kids, today I’m making pesto out of tomatoes! Pesto doesn’t have to be made ONLY from green things (although the ones from this week are pretty darned tasty!)–pesto can be made from lots of garden goodies. And today’s main character is that beautiful, red, juicy, sweet treat that makes the hot weather of summer worthwhile. TOMATOES! Yes, I’m obsessed with them. Yes, I use them in everything right now!
Because one of my all time favorite summer dishes is a Caprese salad, I figured that making a pesto out of that amazing flavor profile was a stroke of genius (if I do say so myself). What is so great about this recipe is that the roasted tomatoes themselves have multiple uses, so make extra and get creative!
In my enamored state with all things pesto, I’ve found that it ain’t just for pasta anymore. There are SO many ways to use this basic recipe, playing with textures, flavors, and manners of use. Stir this one into some ricotta cheese and spread it on crostini, or maybe on a burger. Toss it into an omelet, or perhaps roast it on chicken. So. Many. Possibilities.
What would YOU serve this delicious pesto with?
Want to check out my other tomato obsessed recipes? Check these tasty morsels out for yourself!
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