Pesto di pomodorini

Pesto with cherry tomatoes is a quick and easy preparation, perfect to share at any time.

• 300 g cherry tomatoes
• 50 g grated cheese
• 30 g almonds
• basil a handful of leaves
• 1/2 clove of garlic
• olive oil to taste
• fine salt to taste

For this recipe, we recommend using “medium” ripening tomatoes, i.e. not too green but not too ripe either.
Put the halved cherry tomatoes, a handful of basil leaves, the grated cheese, the almonds, half a clove of garlic, a little olive oil and salt to taste and mix it all together.
Adjust according to your preferences when you can stop whisking; some people prefer a creamier pesto, others a more “grainy” consistency.
The cherry tomato pesto is ready. It keeps well sealed in a jar in the refrigerator for 3-4 days.

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