I’ve been making a few different variations of vegan pesto and recently came across this gem of a recipe. Surprisingly, vegan pesto is just as delicious, if not more delicious (solely for the fact that there is no guilt factor eating bowls and bowls of it), than it’s cheesier counterpart. This roasted tomato pesto is DELICIOUS, with the help of some fresh roma tomatoes that are in season right now. This pesto has a hint of marinara balanced perfectly with mouthfuls of fresh basil and garlic. The recipe is actually very easy but time consuming because you have to roast the tomatoes for quite a while before making the pesto. I made a whole pot of pesto pasta with this recipe and have half the pesto left to freeze for later. YUM now and YUM later.
Recipe courtesy of ohsheglows
1.5 cups pesto – enough for 4 people
Total time: 1.5 hours (1 hour 10 min. cook time to roast tomatoes, 20 min. to make the pesto)
Cooking utensils: baking sheet, food processor/magic bullet, large pot, cutting board, cutting knife, measuring spoons, measuring cups
- 9 large roma tomatoes, sliced in half lengthwise
- 1/2 cup almonds, toasted
- 2 garlic cloves
- 1 cup tightly packed basil + more for garnish
- 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
- 2 tbsp nutritional yeast (optional, but highly recommended to give it more of a nutty flavor/creamy texture)
- Kosher salt & freshly ground black pepper, to taste
- Your desired amount of cooked Pasta
- Preheat oven to 400F and line a baking sheet with parchment or foil. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
- Cook pasta while you start the pesto. You can drain it and set it aside while you finish the pesto.
- Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor (or magic bullet!) and process until finely chopped.How finely chopped is up to your discretion, I normally like my pesto very smooth and creamy but this pesto is delicious with some more texture. Remove and set aside.
- With processor (or magic bullet) turned on, add 2 garlic cloves and let it whirl around until finely chopped.
- Now add in the basil and process until finely chopped.
- Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper to taste.
- Pour your desired amount of pesto over the cooked pasta and mix well.
- Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and basil and sprinkle it over the top of the pasta.
*I’m shamelessly plugging the magic bullet because Jarrett got me one a while back and it hasn’t proved itself to him yet. I made the entire pesto in the bullet and have the remaining half of the pesto in the same bullet I made it in. With a simple switch of a lid, my bullet has gone from handy dandy kitchen appliance to even handier dandier tupperware. GO magic bullet!