Today Cristina gives us her tomatoes pesto recipe. This simple and versatile recipe makes a rich yet intense pesto that’s sure to become a new family favorite.
500 gr cherry tomatoes
80 ml extra virgin olive oil
30 gr pine nuts
70 gr Parmesan cheese
Cut the tomatoes in half and arrange them in an oven tray. Season them with salt, pepper and oregano. Cook them for 45 minutes at 200 degrees.
Let them cool, then put them in a blender together with the pine nuts, Parmesan cheese, olive oil and some pepper. Taste it to check if it needs more salt.
Cook your favorite type of pasta (al dente) and when ready add the tomato pesto. Decorate the plate with some extra pine nuts.