Fresh cherry tomato and almond pesto: easy and tasty recipe

INGREDIENTS

• 500 g of cherry tomatoes (I used datterini);
• 100 g  peeled almonds; 
• 60 g  grated cheese (I used pecorino, you can use whatever you like);
• 2 cloves of garlic;
• 15 fresh basil leaves ;
• Extra virgin olive oil to taste;
• salt to taste

STEP

1. Wash the cherry tomatoes thoroughly, dry them with a kitchen towel and cut them into small pieces;
2. Pour the peeled almonds, grated cheese, chopped garlic (preferably with the core removed) into a kitchen blender and blend;
3. Add the cherry tomatoes that we cut into small pieces and blend until you obtain a nice cream;
4. Now add the oil, salt, basil leaves and blend one last time in pulses;
5. The mixture must be creamy and smooth;
6. Pour the resulting pesto into a bowl;
7. Our fresh tomato and almond pesto is ready to use.

NOTE

1. If you prefer instead of almonds or walnuts;
2. If you want to give a stronger flavour to our cream you can add a dried tomato, or maybe replace the grated cheese with pecorino like I did;
3. Instead, if you want to make it even creamier, add a couple of spoons of ricotta… it will be even more inviting! The choice is yours;
4. The cherry tomato pesto can be stored in the refrigerator for a couple of days, or put it in jars and freeze it in the freezer, so you always have it ready when you need it!