This is my favourite accidental invention of late - I would place it right along side those other great culinary accidents, Tarte Tatin, Roquefort and Fondant au chocolat. Ha!
It is really the simplist recipe and can be used in so many instances - i've stirred it through pasta, adding a bit of left over roast chicken, ive spread it on bruchetta with some fresh tomatos. Ive stirred it through savoury muffin batter to give it an edge, and ive used it as a base for a quiche. Endless, endless possibilities!
Update: Just stirred it through my mac and cheese before I baked it. It changed my life. So make this. One punnet of cherry tomatos will make 1 cup of pesto, which I think is a pretty good yeild!
Recipe: Roast Cherry Tomato and Cashew Pesto
Makes 1 cup of pesto.
1 punnet cherry tomatos
1/2 cup toasted, unsalted cashew nuts
2 cloves of garlic, peeled
1/3 cup fresh basil leaves
Large pinch of fleur de sel
1/2 cup good quality olive oil
Juice of half a lemon
Place your halved cherry tomatos onto a baking tray, sprinkled with some salt and pepper and drizzled with olive oil and bake on 160c or 350f for 30-40 minutes. Take out of oven and cool.
Once cooled, in a mortar and pestle, bash up the garlic first, followed by the cherry tomatos. Grind until a lumpy paste and gradually start adding in the other ingredients, first the basil, lemon juice, cashew nuts then finally season with salt and pepper, and stir through the olive oil.
If you dont have a mortar and pestle then just pulse all ingredients together in a food processor, stirring through the olive oil at the end, though this isnt half as much fun.
This will keep in an airtight container, such as a ball jar for up to 2 weeks in the fridge, because of the olive oil.
Substitutions can of course me made, I recommened grinding through some black olives for a tapenade, or fresh mint for a lighter flavour.