Imagine a recipe that transforms ordinary ingredients into an extraordinary culinary experience that will transport your taste buds straight to the sun-drenched coasts of Italy. This Parsley and Olive Pesto with Roasted Tomatoes isn't just another condiment—it's a vibrant, aromatic journey that will revolutionize your cooking and impress even the most discerning food lovers. With its rich, herbaceous notes and the sweet caramelization of roasted tomatoes, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fresh parsley
- 1/2 cup pitted black olives
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dry the cherry tomatoes. Spread them on the prepared baking sheet, drizzle with a little olive oil, and season with salt and pepper.
- Roast the tomatoes in the preheated oven for 15-20 minutes until they are slightly blistered and caramelized. Remove and set aside to cool slightly.
- While tomatoes are roasting, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant. Stir frequently to prevent burning. Remove from heat and let cool.
- Peel and roughly chop the garlic cloves. Wash and thoroughly dry the fresh parsley, removing any thick stems.
- In a food processor, combine the parsley, black olives, toasted pine nuts, and garlic. Pulse until coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, consistent pesto. Season with salt and pepper to taste.
- Transfer the pesto to a serving bowl. Arrange the roasted cherry tomatoes on top or around the pesto.
- Serve immediately as a dip, spread, or sauce. Can be paired with crusty bread, pasta, or as a topping for grilled meats or vegetables.
Tips
- Use fresh, high-quality parsley for the most vibrant flavor—avoid wilted or yellowing leaves.
- Toast pine nuts slowly and watch carefully to prevent burning, as they can quickly go from golden to burnt.
- For a smoother pesto, let the food processor run a bit longer, but keep some texture for authenticity.
- If the pesto seems too thick, add a little more olive oil to reach your desired consistency.
- Roast tomatoes just until they start to blister to maintain their fresh, sweet flavor.
- This pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, ensure your olive oil is of excellent quality to enhance the overall taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 5g
Protein: 4g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 0mg
