With fresh pesto & roasted cherry tomatoes!

Oh, pesto, pesto... by far the type of food that represents summer, the sun a bowl, freshness, and a perfume that immediately transports you into the land of food and happiness that puts a smile on your face. And combined with roasted tomatoes and potatoes? Heaven on earth!

Enough chitchat! Here is the recipe!


• 2 cups packed fresh basil (large stems removed)
• 4 Tbsp walnuts or sunflower seeds, if gluten-free
• 2 garlic cloves (peeled)
• 1 Tbsp lemon juice
• 4 Tbsp nutritional yeast
• 1/4 tsp sea salt (plus more to taste)
• Black pepper to taste
• Extra virgin olive oil, as needed
• 2 cups of cherry tomatoes
• ¾ cup olive oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 2-3 garlic cloves, peeled
• A small pell of a lemon
• 1 tablespoon of the dried herbs of your choice, or a few sprigs of fresh herbs
• 1 pound of baby potatoes


  • 1.
  • 2.
    Keep all the ingredients (including the blender) in the fridge for about 2 hours before making the pesto, then add everything to the blender, except the basil. Blend it, then add the fresh basil and pulse the blender power until the basil is incorporated.
  • 3.
  • 4.
    Preheat oven to 275°F. Spread tomatoes onto a large-rimmed baking sheet. Add oil, salt, pepper, the herbs of your choice, the lemon peel, and garlic; toss gently to coat. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
  • 5.
    Cool tomato mixture to room temperature.
  • 6.
    Scoop out a few tomatoes, and add them to the potatoes. Store the remainder of the tomatoes with oil and accumulated pan juices in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 2 months.
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