Yellow cherry tomato pesto, blend and eat, an easy and quick sauce to dress pasta.
The yellow cherry tomato pesto with toasted almonds, ricotta, and Parmesan is a delicious twist on the classic pesto that adds a touch of sweetness and creaminess to any dish.
To prepare this sauce, start by toasting the almonds in a pan until they are golden and fragrant. In a blender, combine the yellow cherry tomatoes, toasted almonds, and grated Parmesan.
Blend everything until you get a smooth and homogeneous consistency.
Transfer the mixture to a small bowl and add the ricotta and a drizzle of olive oil. Mix the ingredients well and, for a spicy touch, add a dash of chili pepper.
This pesto is perfect for dressing pasta or spreading on crostini. I used this delicate pesto to dress my vegan cauliflower gnocchi.
The combination of sweet and salty flavors, along with the slight spiciness of the chili pepper, creates an irresistible culinary experience.
So, what are you waiting for? Let’s prepare this yellow cherry tomato pesto, blend and eat.
Oh my, how delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz yellow cherry tomatoes
- 1.75 oz peeled almonds (toasted)
- 1.75 oz ricotta
- 0.35 oz grated Parmesan
- to taste extra virgin olive oil
- to taste salt (if necessary)
- to taste sweet chili peppers (optional)
Tools
If you need a chopper, why not read my review on my cordless electric chopper CASO Chop & Go?
- 1 Blender
Steps
Toast the almonds and then, in a mixer, add all the ingredients and blend. Then mix everything with the ricotta to obtain a creamy pesto.
I used this pesto to dress my cauliflower gnocchi.
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FAQ (Frequently Asked Questions)
Why toast the almonds?
To enhance their flavor.
How to store it?
In a closed glass jar with a drizzle of oil on top to prevent oxidation. Store in the fridge for up to two days.
Can the almonds be replaced?
If you don’t like them, you can replace them with pine nuts.
