Cherry Tomato Pesto
Serves 12 people, making 6 cups of Pesto, Preparation Time 25 minutes
A quick Cherry Tomato Pesto made with sweet tomatoes, walnuts, and fresh herbs. Suitable for your favourite pasta noodle or used a party dip.
- 1 ½ cup basil leaves
- 1 avocado, flesh removed
- 8 tablespoons nutritional yeast
- 1 cup walnuts, soaked in water for 20 minutes then drained
- 2 pints (1.14 l) cherry tomatoes
- 2 garlic clove, skin removed
- 2 tablespoons lemon juice or ½ a lemon juiced
- 1 teaspoon salt
- optionally, basil for garnish or green onions
- Combine the basil, avocado, nutritional yeast, walnuts, tomatoes, garlic, and salt in the blender of food processor.
- Pulse until the sauce is smooth.
- Using your Cherry Tomato pesto as a served opener or main dish, then cook 2 lb (900 to 1000 g) of your favourite pasta noodle according to the package directions and drain. Toss the pesto with the hot, cooked pasta. Optionally, serve with a garnish of fresh basil leaves or green onions. As a dip, serve with fresh cut vegetables, bread, and crackers.
Spice up your Cherry Tomato Pesto? Add ½ teaspoon of cayenne or 1 teaspoon of dried chilly peppers, or 2 diced jalapeños for added adventure. The added heat is more suitable if you are using the pesto as a dip rather than a sauce.
Basil Pesto
Red Pepper Pesto
