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Lunch recipe · from the recipe book

Roasted Garlic Sun-Kissed Tomato Parmesan Pesto

A rich, savory pesto of oven-roasted cherry tomatoes and mellow roasted garlic blended with basil, toasted sesame-free almonds and plenty of Parmesan, thick enough to spread on pizza dough.

Roasted Garlic Sun-Kissed Tomato Parmesan Pesto

Ingredients

  • 1⅔ cups250 gCherry tomatoeshalved
  • 4 cloves12 gGarlicpeeled whole cloves
  • 2½ tbsp35 gOlive oildivided
  • 3½ tbsp whole30 gAlmonds
  • 1¼ cups leaves30 gFresh basilleaves
  • ⅓ cup grated40 gGrated Parmesan
  • 1½ tsp8 gBalsamic vinegar
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Heat the oven to 400°F (200°C) and line a small baking sheet with parchment.
  2. Toss the cherry tomatoes and garlic with one third of the olive oil and the oregano, then spread them cut side up on the sheet.
  3. Roast for 25 to 30 minutes, until the tomatoes are shriveled and jammy and the garlic is soft and golden; scatter the almonds on the sheet for the last 6 minutes to toast.
  4. Let the tomatoes, garlic and almonds cool for 10 minutes.
  5. Pulse the toasted almonds and the roasted garlic in a food processor until finely chopped.
  6. Add the roasted tomatoes with their juices, the basil, the parmesan, the balsamic, the red pepper flakes and the black pepper, and pulse to a coarse paste.
  7. With the machine running, drizzle in the remaining two thirds of the olive oil until thick and spreadable.
  8. Spread over pizza dough before adding toppings, or refrigerate covered for up to 4 days.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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