Pesto with Balsamic Roasted Tomatoes-the perfect blend of savory + sweet + tangy that may be our new summer favorite the whole family can enjoy! Plus, it’s vegan/vegetarian friendly! Try the recipe here:
Pesto with Balsamic Roasted Tomatoes
2 cups cherry tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper
2 cups fresh basil leaves
½ cup pine nuts (toasted on If You Care Parchment Paper)
4 cloves garlic
½ cup olive oil
½ cup nutritional yeast or freshly grated parmesan
1.Preheat oven to 350 degrees F.
2.Add cherry tomatoes to a small bowl, then drizzle with balsamic vinegar and olive oil and season with salt and pepper. Place on a small baking sheet or baking dish lined with If You Care Parchment Paper and roast for about 25 minutes. Remove and allow to cool at room temperature.
3.On a separate baking pan lined with If You Care Parchment Paper, toast pine nuts in the oven for about 10-15 minutes, checking frequently and stirring. Once toasted, allow to cool to room temperature.
Note: You can make the tomatoes and toast the pine nuts up to one day ahead if you like.
4.In a blender or food processor, add together cooled pine nuts, garlic and olive oil. Pulse until smooth, then add basil.
5.Add the nutritional yeast or parmesan and pulse until mostly smooth, but still a little texture, then season to taste with salt and pepper.
6.Toss your choice of cooked pasta + greens (we added arugula) with pesto and top with tomatoes. Can be served both hot or cold, so it’s the perfect dish for lots of leftovers!