Tomato Pesto

Tomato Pesto

Based on Janette's recipe in Culinary Ginger.

Ingredients

Makes

  • 5 Tbsp Pecorino Romano cheese
  • 50g unsalted almonds (slivered or roasted)
  • 1 garlic clove
  • 450g cherry tomatoes
  • ½ cup basil (6g)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 50ml olive oil

Preparation

  1. Grate 5 Tbsp Pecorino Romano cheese
  2. Add 50g unsalted almonds, 1 garlic clove and the grated cheese to a blender or food processor. Pulse until the almonds are chopped.
  3. Add 450g cherry tomatoes, ½ cup basil, ½ tsp salt and ¼ tsp ground black pepper.
  4. Pulse until the tomatoes are chopped. With the blender running, drizzle in 50ml olive oil.
  5. Transfer to sealed jars. Keep refrigerated for up to 1 week or freeze for 3 months.