For the last year or so I have been making my own pesto, experimenting with different flavours and textures. Here is a pesto I made today that is gluten, yeast and dairy free. It was lovely added to hummus and spread on my roasted tomato and basil buckwheat bread or tossed through some cauliflower couscous.
If I am making it non dairy free then I would add some parmesan cheese to the recipe for added depth of flavour. It also works well with roasted peppers.
Homemade Roasted Tomato Pesto
- 9 large tomatoes, (I used roma) sliced in half
- 1/2 cup toasted almond flour (Can use toasted walnuts or cashew nuts if making your own flour)
- 2 cloves garlic, chopped
- 2 handfuls basil, chopped
- 2 tbs olive oil
- 1 tsp paprika (optional. I add it mostly to give the pesto a more red colour)
- 1 tsp dried oregano (optional)
- sea salt
- freshly ground black pepper
- Preheat oven to 200C
- Slice the tomatoes lengthways, and toss in a little oil, and the salt and pepper.
- Arrange on a lined baking sheet and roast for about 1 hour (do not allow to burn)
- In a food processor mix the almond flour, the garlic, paprika, oregano and the basil until finely chopped.
- Add in the rest of the oil, and the roasted tomatoes (leave a few out) and mix until as smooth as you desire (I like mine a little chunky)
- Roughly chop the rest of the tomatoes and add to the smooth pesto
- Season generously with salt and pepper.
- Serve immediately or keep in a sealed container in the refrigerator.