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Tomato Pesto With Basil And Pine Nuts
Rini
Tomato Pesto With Basil And Pine Nuts
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
6
servings
Calories
567
kcal
Ingredients
1x
2x
3x
2
Cups
basil leaves
1/3
red onion
roughly chopped
1/2
cup
Romano cheese
1
cup
cherry tomatoes
1/2
cup
yellow cherry tomatoes
1
Roma tomato
roughly chopped
2
tsp
sea salt
2
tsp
black pepper
1
tsp
oregano
dried or fresh
3
Thai chili
roughly chopped, Optional
1/2
cup
Coconut milk
2
cloves
garlic
1
tsp
capers
1
tsp
dried cranberries
1/2
cup
pine nuts
1/3
cup
extra virgin olive oil
3
tsp
water
Basil
for garnish
2
tsp
sunflower oil
for final assembly of dish
1
Tbsp
Vegan Parmesan cheese
for garnish
16
oz
Spaghetti
1 packet, cooked
Instructions
Lightly roast the pine nuts for about 3 minutes
In a food processor, add all the ingredients except for the olive oil, sunflower oil, Parmesan and garnish basil
Start the processor and slowly add the oil from the top of the processor
Blend until all the items until the sauce is smooth
In medium pan, heat up the sunflower oil
Add cooked spaghetti and the pesto sauce
Heat on medium heat for about 5 minutes or until all the spaghetti is well coated
Remove from heat and move to serving dish
Chop the remaining 2 basil leaves
Garnish with the chopped basil leaves and shredded Parmesan cheese
Notes
Nutrition Info is approximate
Nutrition
Calories:
567
kcal
Keyword
How to make tomato pesto
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