Roasted Tomatoes And Sage Pesto

Roasted Tomatoes And Sage Pesto
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Lido, located in Harlem features James Beard award-winning author and celebrity chef and caterer to the stars, Serena Bass, at the helm. Here her dishes transcend traditional Italian cuisine to infuse accents of the Mediterranean and her own British charm. Decadent, yet locally sourced, and organic where possible, the menu at Lido is sure to impress with signature winter dishes including Charred Kale Salad with white beans, rosemary and parmesan; Duck Bolognese; and her favorite Cranberry Chocolate Bread Pudding for dessert, with her own creatively crafted cocktails including the Cocoa Rico this winter: hot chocolate with a twist.This is a delicious recipe from Chef Serena that would be perfect for a winter gathering. The roasted tomatoes and sage pesto can stand alone, but together served on crostini, they make a deliciously irresistible paring.
Servings
0
servings
roasted tomatoes
Ingredients
  • 1 container small cherry tomatoes
  • olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 cup sage leaves chopped
  • 1 cup parsley leaves, chopped
  • 2 tablespoon garlic, chopped
  • 1/3 cup pine nuts
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup grated parmigiano-reggiano
  • 3 ounce soft butter
Directions
  1. Trim tops and bases of tomatoes then cut in half horizontally. Brush with oil, then season with salt, and pepper. Bake at 400 degrees F for about 15 minutes or until slightly caramelized but still juicy.
  2. Blend everything together besides the grated Parmigiano-Reggiano and butter in a robot coup food processor.
  3. Once everything is well blended, stir in the Parmigiano-Reggiano and butter.
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