Roasted Cherry Tomato and Spinach Pesto

Roasted Cherry Tomato and Spinach Pesto (gluten, dairy and sugar free)

The boy was very keen to help me in the kitchen today and so we drew a line through a couple of  ‘to makes’ on the to do list. One was more pesto!

I only had very sweet cherry tomatoes so I added some spinach to combat the sweetness little. There was enough to fill 3 small jars so I added parmesan cheese to one batch. I added it to some Pesto and Sesame Buckwheat bread too.

All in all, finger lickin’ good!

Roasted tomato and spinach pesto


  • cherry tomatoes, sliced in half
  • 1/2 cup toasted almond flour
  • 3 cloves garlic, chopped
  • 2 handfuls  basil, chopped
  • 1 handful baby leaf spinach
  • 2 tbs olive oil
  • 1 tsp tomato purée
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2 tsp Parmesan (optional)
  • salt and freshly ground black pepper to taste


  1. Preheat oven to 200C
  2. Slice the tomatoes lengthways, and toss in a little oil, salt and pepper.
  3. Arrange on a lined baking sheet and roast for about 30 minutes (do not allow to burn)
  4. In a food processor mix the almond flour, garlic, paprika, puree, Parmesan cheese (if using), oregano,1 spinach and the basil until finely chopped. (A hand blender works well too).
  5. Add in the rest of the oil, and the roasted tomatoes and blitz until as smooth as you desire
  6. Season generously with salt and pepper.
  7. Serve immediately or keep in a sealed container in the refrigerator.

7 comments on “Roasted Cherry Tomato and Spinach Pesto

  1. Pingback: Roasted Tomato Pesto and sesame Buckwheat bread | sweet enough thanks

  2. It sounds very delicious because of the ingredients. You seem love tomatoes, i see them everywhere on your background-nice background!!!!

  3. Pingback: Chia, chilli and onion bread | sweet enough thanks

  4. Pingback: Marrow Ratatouille | Tolu's Kitchen

  5. Pingback: Oven roasted aubergine and garlic Kale | Tolu's Kitchen

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