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Thai Dipping Sauce Recipe

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4.6 from 11 reviews

A vibrant and flavorful Tomato Pesto combining roasted cherry tomatoes, toasted almonds, fresh basil, and Parmesan cheese for a smooth, rich sauce perfect for pasta, sandwiches, or as a dip.

Ingredients

Vegetables and Herbs

  • 1 pint cherry tomatoes
  • 1 cup packed basil leaves
  • 1 large clove garlic, peeled and smashed

Nuts and Cheese

  • ½ cup slivered almonds
  • ½ cup grated Parmesan cheese

Oils and Seasoning

  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil (for roasting tomatoes)

Instructions

  1. Preheat and Prepare Tomatoes: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer on the pan, drizzle with 1 tablespoon of olive oil, and toss gently with your hands to coat evenly. Roast in the oven for 20 minutes, then remove and set aside to cool.
  2. Toast Almonds: While the tomatoes are roasting, heat a small skillet over medium-low heat. Add the slivered almonds and toast them, tossing occasionally for about 5 minutes, until they are golden brown and fragrant. Remove from heat and let cool slightly.
  3. Process Ingredients: In a food processor, add the toasted almonds and smashed garlic. Pulse until finely ground. Then add the cooled roasted tomatoes (using a slotted spoon to avoid excess liquid), basil leaves, grated Parmesan cheese, and kosher salt. Pulse until ingredients are combined, using a spatula to scrape the sides as needed. You can leave it a bit chunky or process until smooth based on your preference.
  4. Emulsify with Olive Oil: With the processor running, slowly drizzle the remaining olive oil through the feed tube until the mixture emulsifies and reaches a smooth, pesto-like consistency.

Notes

  • Use slivered or sliced almonds for better texture and easier processing.
  • Remove excess roasting liquid from tomatoes to prevent a watery pesto.
  • Adjust the amount of garlic or Parmesan to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This pesto can also be frozen for longer storage.

Find it online: https://lovelycooks.com/thai-dipping-sauce-recipe/