Roasted tomatoes blended with delicious herbs and walnuts! Works great to freeze!
- 4 lb. fresh tomatoes – size and type do not matter
- 1/4 cup Olive Basin Tuscan Herb Olive Oil plus more for topping the pesto before freezing
- Salt and pepper
- 4 garlic cloves, cut in half
- 2 cups tightly packed fresh basil- remove leaves from stems
- 1 cup toasted walnuts
- Parmesan Cheese
Wash tomatoes. Cut grape, cherry, and small tomatoes in half; larger tomatoes in 1’’ thick slices. Place in large bowl. Drizzle with olive oil and stir until tomatoes pieces are completely coated. Place on a single layer in baking sheets with sides. Bake at 300F for about 4 hours; turn halfway through roasting time. Tomatoes will be nicely browned (be careful not to burn them!) but still slightly moist when done.
Working in batches, spoon about one-third of the tomatoes in to a food processor or blender. Add a third of basil (eyeball it). Chop until smooth. Add garlic, walnuts, salt and pepper, and Parmesan cheese. Place in a large bowl and process the remaining tomatoes and basil. Add to the bowl and stir well. Taste and adjust seasonings as desired.
This can be frozen – either in small containers or ice cube trays. Place a small amount of the oil over the top of each container before freezing.
Tuscan Herb Olive Oil, Pesto
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