- Tomatoes, choose less juicy ones like plum or Roma tomatoes if possible. I used normal beefsteak tomatoes here
- Sundried tomatoes, a few. To add depth of flavour, makes a distinct difference (optional)
- Basil, couple of bunches or so. I used sweet basil
- Almond, toasted. I used a mix of almond and sunflower seeds, soaked overnight in salt water and oven toasted
- Garlic, about a small bulb
- Olive oil, a couple of glugs, plus a dash for roasting the tomatoes
- Salt to taste, I omitted the traditional Parmesan cheese, so I added a bit more Himalayan salt
Quarter the tomatoes, toss in a bit of olive oil, roast in oven
In a food processor or blender (I used the magic bullet, so I had to do these in batches. Not a good idea), blend the roasted tomatoes, Basil, garlic, salt, nuts/seeds. When the ingredients are still quite chunky, drizzle in the olive oil to emulsify. DO NOT BLEND TOO FINELY. A bit of tiny chunks adds to the texture.
Add to hot pasta, or as a spread on toast, or as a dip, or even on proteins like fish or grilled chicken. Yums.
Storing: put in a air tight container and pour a thin layer of olive oil on the top. Keeps in the fridge for about 4 days, or freezer for up to a couple of weeks.
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