Prep. time: 25 minutes
Cook Time: 30 minutes
Difficulty: 1 out of 5
1 lb Cherry tomatoes
1/4 cup Parmigiano Reggiano PDO
1/4 cup Extra virgin olive oil
1/8 cup Pine nuts
1/2 Clove garlic
10 Basil leaves
Sugar 1 tsp
Divide cherry tomatoes in half and arrange them on a baking tray with parchment paper, turning the pulp side up. Sprinkle them with salt, sugar and a little oregano and bake in the oven, for about 30 minutes, at 450 F.
Then let it cool down before removing them and putting into the mixer. Add the basil leaves, garlic, grated Parmesan and pine nuts.
Complete by adding a pinch of salt and oil. Mix well till perfect consistency. Your roasted tomato pesto is ready, you just have to use it as you like.
You can substitute pine nuts with almonds or hazelnuts. Also sprinkle the tomatoes with a pinch of smoked paprika, with the roasted flavor of the tomatoes it will blend perfectly.