The yellow cherry tomato pesto is one of the happiest discoveries in my summer kitchen. A creamy and fragrant sauce, prepared completely raw, to preserve all the natural sweetness of the yellow cherry tomatoes.
I blended them with a few ingredients, simple but essential: pine nuts, fresh basil, a small clove of garlic, extra virgin olive oil, and just at the end, a pinch of salt to balance the taste.
The result? A delicate and bright pesto, with a rounded and slightly fruity flavor, capable of transforming simple pasta into a special dish. But not only: it is also perfect spread on crostini, as a base for creative bruschetta, or to accompany light main courses.
Compared to the classic Genoese pesto, this version has a freshness all its own, sweeter and less intense, ideal for those who love summery, genuine, and not too invasive flavors. If you have never tried yellow cherry tomato pesto, I recommend doing so as soon as possible: it takes five minutes to prepare, but leaves a mark. A recipe to save, share, and remake all summer long!
I also recommend these other tasty and versatile pestos:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 128.40 (Kcal)
- Carbohydrates 3.48 (g) of which sugars 0.25 (g)
- Proteins 3.45 (g)
- Fat 12.15 (g) of which saturated 2.17 (g)of which unsaturated 4.15 (g)
- Fibers 0.88 (g)
- Sodium 435.49 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Yellow Cherry Tomato Pesto
- 1.1 lbs yellow cherry tomatoes
- 1.4 oz pine nuts
- 0.7 oz basil
- 1 oz grated parmesan cheese
- 1 clove garlic
- 3 pinches salt
- 3 tbsps extra virgin olive oil
Preparation of Yellow Cherry Tomato Pesto
In a blender, add the washed and dried yellow cherry tomatoes and basil leaves, pine nuts, grated parmesan, the three tablespoons of extra virgin olive oil, and the clove of garlic.
Blend everything until you get a thick and homogeneous cream. Then add 3 pinches of salt and mix well.
Transfer the fresh cherry tomato pesto to a bowl and garnish with a few pine nuts and basil leaves.
Storage of Cherry Tomato Pesto
You can store the cherry tomato pesto in the fridge for three to four days, in an airtight container.
Suggestions
Use the yellow cherry tomato pesto to dress pasta (land and sea-based first courses) or to stuff tasty bruschetta.
Related Recipes
Zucchini Pesto Delicious Recipe
FAQ
Can I substitute the pine nuts with other nuts?
Yes, if you prefer, you can use peeled almonds or cashews instead of pine nuts. The flavor will be slightly different, but still very pleasant and creamy.
Can yellow cherry tomato pesto be frozen?
You can freeze it in small jars or ice cube trays. You just need to defrost the desired portion to always have a ready-to-use condiment.
Is it also suitable for dressing cold dishes?
Certainly. It’s excellent for pasta salads, cold rice, or to enrich dishes based on grilled vegetables. Perfect also with mozzarella or burrata.
What type of pasta pairs best with yellow cherry tomato pesto?
It works great with short pasta like fusilli, trofie, or orecchiette, but also with spaghetti or linguine. I recommend keeping a ladle of cooking water to make the sauce even creamier.
