Spaghetti with homemade pesto and slow roasted tomatoes


Serves: 2 Time: 1 hour

  • 250g baby plum tomatoes
  • 120g fresh basil leaves
  • 4 cloves garlic, minced
  • 60g grated parmesan (or vegan alternative)
  • 40g pine nuts
  • 120ml olive oil
  • ½ tsp salt
  • 1tsp pepper
  • ½ tsp each dried oregano, basil and parsley
  • 120g spaghetti



To make the tomatoes:

Slice tomatoes in half lengthwise and place on a baking tray

Drizzle a little bit of oil over the top then the dried oregano, basil and parsley

Place the baking tray in a preheated oven (160c) for 30-40 mins


To make the pesto:

In a food processor, pulse the fresh basil and pine nuts a few times

Then add the garlic and cheese and pulse another couple of times

Add the olive oil in a steady stream while the food processor is running slowly, occasionally stopping to scrape down the side of the food processor


Cook your spaghetti according to the packaging

Add the pesto and tomatoes to the spaghetti with a little oil and mix together well

Serve and garnish with some fresh basil leaves and more parmesan

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