tomato pesto

For real though, doesn't this Simple Summer Tomato Pesto + Grilled Corn Gnocchi (whew!) look like a plate from heaven??&nbsp;

Summer Tomato Pesto + Grilled Corn Gnocchi.

cherry tomatoes

olive oil (divided)

kosher salt + pepper

garlic (finely chopped or grated)

walnuts

lemon zest

red pepper flakes

parmesan

potato gnocchi (I like to use DeLallo Brand)

zucchini squash

corn

basil (roughly torn)

feta cheese (crumbled)

eggs

Preheat the oven to 400 degrees F.

Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil. Roast for 10-15 minutes or until the tomatoes collapse. Remove, and allow the tomatoes to cool slightly.

Add half of the tomatoes (reserving the remaining tomatoes for tossing with the gnocchi) and both cloves of garlic to a food processor along with the remaining 1/3 cup olive oil and the toasted walnuts. Pulse until mostly smooth. Add the lemon zest, crushed red pepper and parmesan, pulse to combine. Taste and add more salt if needed.

Bring a large pot of salted water to a boil. Boil the gnocchi according to package directions. Before you drain the gnocchi scoop out about 1/2 cup pasta water, drain the gnocchi well, and then add it back to the hot pot. To the gnocchi, add the zucchini and give it a good toss. Next add about half of the tomato pesto and toss, adding more pesto if desired (you may not use all of the pesto). Stir in the reserved roasted tomatoes, grilled corn and basil. If needed, thin the gnocchi sauce with the reserved pasta water.

Divide the hot gnocchi among plates and top with feta cheese and a poached egg. Sprinkle the egg with salt + pepper. EAT!

PS. I like to break the egg and then toss it with the gnocchi, it creates a carbonara like gnocchi!

This fresh summer recipe features burst cherry tomatoes, cherry tomato and sun-dried tomato pesto, zucchini noodles and spaghetti! It's light and delicious. Recipe yields 4 servings.

Double Tomato Pesto Spaghetti with Zucchini Noodles

whole grain spaghetti (DeLallo is my favorite)

zucchini

(4 cups) cherry or grape tomatoes

olive oil,

sun-dried

garlic cloves, roughly chopped

lemon juice

salt,

black pepper,

basil

Parmesan cheese

Olive oil,

Bring a large pot of salted water to boil for the spaghetti. Cook the pasta until al dente, according to package directions. Drain and transfer to a large serving bowl. Spiralize the zucchini with a spiralizer (here&#8217;s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

Toast the walnuts: In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 7 minutes. Set aside to cool.

Cook the cherry tomatoes: In a large saucepan over medium-high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices, about 7 to 8 minutes. Set aside.

In a food processor, combine the walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, 1/4 teaspoon salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper until the flavors really sing (if that doesn&#8217;t do the trick, add some more sun-dried tomatoes). Blend again.

Pour the pesto over the spaghetti and toss to combine. If you&#8217;ll be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles now, too. (If you plan on having leftovers, store the zucchini noodles separately from the rest, as they leach water when they&#8217;re exposed to salt—I just pile the noodles on top of my individual bowls and wait to stir them in when I&#8217;m ready to eat. Hope that makes sense.)

Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan or nutritional yeast, if you&#8217;d like, and a light drizzle of olive oil. Serve immediately.

You know, for about a year now, whenever something lacks a certain je ne sais quoi, I just give it a shot of fish sauce and--whoa!--instant betterment. I haven't tried it with sweets... yet (LOL), but swear by it for umami deepening of savory dishes.

Made this last night, very easy. I didn't have sun dried tomatoes on hand but still thought it turned out great. Thanks

This was pretty to look at mine lacked depth of flavor. The only reason I can think of is that my tomatoes may not have had much flavor or acidity. Even with seasoning, it was just ok.

This was fantastic!!! We used pecans instead of almonds because that's what we had on hand.  I also grated a tad of raw cheddar goat cheese on top. I loved the crunch from the zucchini.

Hi Kate, this recipe looks really delicious. Just can't wait to try this beautiful dish. Thanks :)

HI Kate
I am a clean eater advocate and have been for over 3 years now, I came acorss your site last week and have already made the banana muffins and carrot muffins both Yummm tonight I am making your Double Tomato Pesto Spaghetti with Zucchini Noodles - so really looking forward to it...your recepies really fit with my life style and food ethos... thanks for the inspirations- from alittle westie owner called Marley from Northern Ireland. x

Made this tonight and it was so delicious! Thank you Kate! Went and got a julienne peeler just so we could have zucchini noodles. Made your yummy sweet potato and black bean burgers to go with it. Didn't do the pesto, but I'm sure it was just as good. Loved all the flavors and how good it looked. Good luck with your cookbook!

Didn't get to take a photo of this because I ate it too quickly! I upped the lemon juice &amp; zest and used flat leaf parsley instead of basil (it's what I had on hand) and the whole dish was so pleasantly summery and bright. Delicious! I want to make this weekly. Thanks for the recipe!

I feel like a master chef when I make your meals lol. Yesterday I made your Greek wedge salad and tonight this other colorful, scrumptious meal! Unfortunately, one of the packs of cherry toms didn't look good so I only used one pack and one Roma I had in fridge. I added an eggplant from my garden into the mixture to make up for some of the missing cherry tomatoes. Luckily, it all seemed to go together well and my family loved it. 
Thanks to your recipes my family and friends think I'm an amazing cook! 

I just had to say we had this for lunch and it was completely fantastic. It tasted so decadent and creamy yet its so nutritious and only 50g of pasta per serving! My husband a huge fan.

I made spaghetti for the first time at home! I never liked it in restaurants, found it very bland. This recipe changed my Mindset though. The pesto had perfect texture and its flavors  made the bland spaghetti taste super delicious. Thanks for the recipe.

This recipe is AMAZING. It's light and fresh and full of flavor. We're making it for the second time tonight. Your blog has completely transformed our family's meal planning, Kate. We average 2-3 of your recipes a week. Every one we've tried has left my vegetarian wife, my 8 year old son, and my meat-eating self beyond satisfied. Can't wait for the book!!

I'm super excited to be sharing this recipe on my blog on Friday as part of my favorite meatless meals! Of course, credit goes to you and your amazing blog, I'm just happy to be sharing the deliciousness!

I've made it a mission to cook once a week for my family following your recipes. It is now week 3, and they absolutely loved it! Thank you for sharing :)

First recipe that I tried from the website. It was awesome! Changing to a vegetarian diet (with my meat loving hubby) but even he enjoyed this dish.

This double tomato pesto...OMG. I use it on everything. Last night, a pile of greens, two fried eggs, your tomato pesto, topped with black olives. Mmmmmmm. This is amazing with eggs, eggplant, brown rice pasta....or just off the spoon. As a result of this pesto, I ordered your cookbook. How's that for ROI? Tonight, spinach artichoke enchiladas, and blueberry almond crumble for dessert.

This was refreshing for a warm summer day! I am just getting started on being vegetarian and this dish, on day 2, saved me. I had the sauce, made per the recipe minus chili flakes, with soba noodles for extra protein and fiber. It was hearty without being heavy. I'll definitely make it again!

I made this last night and it was so easy, light, and delicious. I followed the recipe and (as Kate suggests) added a little more sun dried tomato for added flavor. The lemon really balances the flavors and the red pepper adds a perfect amount of spice. Served with half/half brown rice spaghetti noodles and zucchini noodles it was a delightful summer meal. 

I cook from this blog on a weekly basis. When it's just me on a daily basis.

Excellent dish, will definitely make again! Bonus: discovered how easy it is to make zucchini noodles with a vegetable peeler and a knife. Didn't look as pretty (or as uniform) as spiralized zoodles but they functioned the exact same. Yum!

Sun Dried Tomato Pesto (Pesto Rosso) is delicious tossed with pasta or gnocchi, spread on crostini, or dolloped on chicken, steak or pork. Made with just a handful of simple ingredients in 5 minutes! 

Sun Dried Tomato Pesto Recipe

tomatoes

garlic

kosher salt

basil leaves

pine nuts

extra virgin olive oil (up to ½ cup)

parmesan cheese

Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.

With the machine running, drizzle in the oil and process until the mixture is smooth.

Add the parmesan and lemon juice and pulse a few times to combine. Store in refrigerator or freezer.

https://content.jwplatform.com/videos/OjCwUQdH.mp4

Sun Dried Tomato Pesto (Pesto Rosso) is a delicious pasta sauce. Or, try it tossed with gnocchi, spread on crostini, or dolloped on chicken breasts, steak or pork. This easy recipe is made with just a handful of simple ingredients in 5 minutes!

Sun Dried Tomato Pesto

Bold, rich sun dried tomato pesto, ready in just 5 minutes with only 6 ingredients. Toss it with pasta, top crostini, or add to sandwiches or a cheeseboard.

Sun-dried Tomato Pesto (Pesto Rosso)

cup, packed sundried tomatoes

garlic (roughly chopped)

salt

TOAST THE PINE NUTS:Preheat the oven to 180C/350F.

Place the pine nuts onto a baking tray and bake in the oven for 5-10 minutes until golden and smelling nutty. Tip: You can also toast them in a dry frying pan over medium heat, tossing regularly until golden.

Transfer pine nuts to a plate or bowl to stop them cooking.

TO MAKE THE TOMATO PESTO:Make sure you&#39;ve measured the tomatoes without the oil but reserve the oil for the pesto. If your tomatoes did not come in oil see notes.

Place the tomatoes, garlic, pine nuts, parmesan and salt into a food processor and blend until finely chopped.

With the processor on low, drizzle in ¾ cup of oil until all incorporated. You can add another ¼ cup of oil to adjust the consistency without making it too oily.Tip: Thickness can be adjusted by blending slightly longer or adding a dash of water. If adding to pasta, using a little of the pasta water to help distribute it through the pasta.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

I made this the first time a few days ago.  Had an open jar of semi-dried tomatoes I wanted to use up.  This had gorgeous umami flavour.  Incredibly simple and versatile! 
Thank you so much for sharing this.

I absolutely love sundried tomatoes, this recipe is genius and so easy!

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The most viewed tomato pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine