Recette Strawberry Mascarpone Tartlets
Tomato-Basil Pesto: Delicious, Easy, and Versatile
This homemade tomato-basil pesto is a true kitchen ally—quick to prepare and bursting with flavour. Add a splash of cream to transform it into a creamy rosé sauce for an even richer result. A special thanks to Gourma for the fresh basil in this recipe, and kudos to Audrey Laferrière for her creative touch that takes this pesto to the next level.
Psst! This recipe is easy to freeze for future use and invites you to explore countless ways to enjoy it. Bon appétit!
Photo + recipe creation : Audrey Laferrière
Ingredients
- 1 kg of Cerizo or Mini Apéro cherry tomatoes
- 2 ½ cups of fresh Gourma basil leaves
- 1 to 2 garlic cloves
- ¾ cup roasted pine nuts
- 300 ml extra virgin olive oil
- ½ tsp salt
- 1 red chili pepper, diced
- Red pepper flakes (optional)
- Salt and black pepper to taste
Preparation
- In a food processor, pulse the roasted pine nuts and garlic until a coarse paste is formed.
- Add the salt, basil leaves, and tomatoes, then pulse again to roughly chop the tomatoes.
- Drizzle in the olive oil to emulsify the pesto.
- Adjust seasoning to taste.
- You can use this tomato pesto immediately on your favourite pasta or freeze it in airtight containers for up to 6 months.
- Serve with extra cherry tomatoes and some Parmesan for even more flavour.
