Sad to say, we just may be coming to the tail-end of our beloved Sun Gold tomato plant’s bounty. However, inspired by In Her Chucks’ delicious-sounding recipe for cherry tomato pesto, I suggested we add it to the weekend lunch menu. The hubby beat me to the punch and Googled a recipe, so he gets chef credit here.
Regardless, it was delicious both ways we enjoyed it: first tossed with pasta and topped with additional parmesan for lunch, and then spread onto a grilled cheese sandwich for dinner the next night.
If you are lucky enough to have late-season cherry tomatoes, I highly recommend it.
- ¾ cup basil leaves
- 2 Tbsp parmesan cheese, grated
- ½ cup walnut pieces
- 1 pint cherry tomatoes
- 1 garlic clove
- 1 tsp lemon juice
- ½ tsp salt
- ⅛ cup olive oil
- Combine the basil leaves, parmesan, walnuts, cherry tomatoes, garlic, and lemon juice in a food processor. Pulse until well chopped and combined.
- Add the salt and drizzle in the olive oil while the processor is running, and mix until smooth.
- Taste and adjust seasonings.
Linked up at: