Pesto with cherry tomatoes perfect for seasoning pasta and more. Classic Basil Pesto is unbeatable, but today I prepared a lighter version, with less oil and the addition of cherry tomatoes. A simple and delicious version that I found perfect for seasoning pasta. A milder flavor that won me over with the first forkful. The ingredients to prepare this Pesto are simple: cherry tomatoes, fresh basil, almonds, grated cheese, and a clove of garlic. Blend everything and the pesto is ready to be enjoyed. If you don’t digest garlic well, I recommend removing the core to make it more digestible. To prepare it, I simply used a hand blender, although I know that for a classic pesto you should only use a mortar, but I want to offer you a recipe even for those less skilled in the kitchen. Let’s hurry to the kitchen and prepare a Red Pesto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 6 people
- Cuisine: Italian
- Energy 51.20 (Kcal)
- Carbohydrates 1.70 (g) of which sugars 1.21 (g)
- Proteins 2.03 (g)
- Fat 4.28 (g) of which saturated 1.00 (g)of which unsaturated 1.82 (g)
- Fibers 0.59 (g)
- Sodium 85.38 (mg)
Indicative values for a portion of 40 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
Sicilian Pesto Ingredients
- 5 oz cherry tomatoes
- 1/3 cup grated Parmesan
- 1 cup basil
- 1/3 cup almonds
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- 1 tsp coarse salt
What you need
- Hand blender
Steps
Wash the basil and let it drain on a cloth. Also, wash the cherry tomatoes and cut them into pieces. Clean the garlic clove. Pour the cherry tomatoes into the glass of a hand blender.
Add the basil, a pinch of coarse salt, the garlic clove in small pieces. Also, add the almonds cut into pieces, to make the preparation easier. Start blending for a few seconds.
Add the grated cheese and finally 3-4 tablespoons of extra virgin olive oil. Blend at high speed until you have a dense and creamy Red Pesto. If you prefer it more fluid, add another tablespoon of oil.
See you tomorrow with a new recipe, a hug
Loredana’s Tips
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For a stronger flavor, you can replace Parmesan with grated Pecorino cheese
Also, check out my recipe for Basil and Walnut Pesto
Your questions
What can I substitute for almonds?
With walnuts or pine nuts
How long does pesto last?
In the fridge for 2-3 days in a jar. In the freezer for 3-4 months
