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Tomato Pesto With Basil And Pine Nuts

Tomato Pesto With Basil And Pine Nuts: A Flavorful Twist

Tomato Pesto with Basil and Pine Nuts is a quick and vibrant recipe that enhances any dish with fresh flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Basil Leaves Fresh basil provides aromatic flavor; opt for Italian or sweet basil for the best results.
  • 1 medium Red Onion Adds savory depth; shallots are a milder substitute.
  • 1/2 cup Romano Cheese Offers creaminess; Parmesan can be used instead.
  • 1 cup Cherry Tomatoes The base of this sauce; choose ripe ones for a sweet flavor.
  • 1/2 cup Yellow Cherry Tomatoes Adds sweetness and color; optional but recommended.
  • 1 cup Roma Tomato Essential for the pesto's body; any ripe tomato can work.
  • 1 teaspoon Sea Salt Enhances the overall taste; adjust according to your preference.
  • 1/2 teaspoon Black Pepper Brings warmth and depth; freshly cracked is best.
  • 1 teaspoon Oregano Introduces earthiness; Italian seasoning is a good substitute if needed.
  • 1 small Thai Chili A spicy addition; red pepper flakes can replace it for heat.
  • 1/2 cup Coconut Milk Provides creamy texture; swap with heavy cream for a richer flavor.
  • 2 cloves Garlic Adds pungency; fresh garlic is preferable, but garlic powder can work in a pinch.
  • 2 tablespoons Capers Add complexity and brininess; can be omitted for a simpler taste.
  • 1/4 cup Dried Cranberries Balances flavors with sweet notes; optional and replaceable by sun-dried tomatoes.
  • 1/3 cup Pine Nuts Essential for texture and flavor; walnuts or almonds make good substitutes.
  • 1/2 cup Extra Virgin Olive Oil A key component for blending; crucial to authenticity.
  • 1/4 cup Water Adjusts consistency; more coconut milk or broth enhances flavor.
  • 2 tablespoons Sunflower Oil Ideal for cooking; can be switched with any neutral oil.
  • 1/2 cup Vegan Parmesan Cheese For a dairy-free option; regular Parmesan works if you're not vegan.
  • 16 ounces Spaghetti The perfect base; any pasta variety pairs wonderfully.

Equipment

  • food processor
  • Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Toast the Pine Nuts: Begin by lightly toasting the pine nuts in a dry skillet over medium heat for about 3 minutes, stirring frequently. You'll know they're ready when they turn golden and release a warm, nutty aroma.
  2. Blend the Ingredients: In a food processor, combine the fresh basil leaves, red onion, ripe cherry tomatoes, garlic, capers, and dried cranberries. Add in the oregano, Thai chili, extra virgin olive oil, coconut milk, toasted pine nuts, sea salt, and black pepper. Pulse the mixture until it's smooth and creamy.
  3. Cook the Spaghetti: While the pesto blends, cook the spaghetti according to package instructions in a large pot of boiling salted water. Aim for al dente, about 8-10 minutes, then drain the pasta, reserving a bit of the pasta water.
  4. Combine Pasta and Pesto: In a medium skillet, heat sunflower oil over medium heat. Add the drained spaghetti and pour in the freshly made Tomato Pesto. Toss everything together for about 5 minutes until the pasta is fully coated.
  5. Serve and Garnish: Spoon the spaghetti with the Tomato Pesto onto serving plates. Garnish with fresh basil leaves and a sprinkle of vegan Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store any leftovers in an airtight container in the fridge for up to 1 week. Drizzle with a thin layer of olive oil on top to maintain color.

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