This recipe mayyyyy have been the reason I start blogging over a year and half ago (what?!? that sounds so much longer than it feels). Ok, let me explain.
You see, before I became a food blogger, I was an avid food blog reader. I seriously looked forward to my weekly emails from Oh She Glows and How Sweet It Is and Ambitious Kitchen, drooling over their newest creations and excitedly reading their ramblings from the kitchen (and life). So, eventually, spending my free time reading about creative new dishes, tasty recipes, and gawking over beautiful plates of food, got me a little more interested in recipe creation myself.
It started simple. Trying some of their newest recipes, then tweaking them a bit to fit the ingredients in my kitchen and the tools I preferred to use. It got the point where I would start with one their recipes as inspiration and it would turn out completely different, thanks to all my handy alterations.
That, my friends, is how this roasted tomato basil pesto was born.
The first time I made it, I was blown away that something so simple could taste SO good! Rich and creamy, packed with bursts of roasted tomato and pops of basil— I’m hungry just thinking about it. I didn’t even think about buying jarred sauce anymore because this was 10000x better! It became a weekly staple just like that.
And because I loved this recipe so so much, I knew I had to share it was some fellow foodies out there who would gawk over it as much as I did. But how do I reach those fellow foodies? How do I share this tomato-y goodness?
Well, duhhh, I create a blog like all the ones I enjoy so much everyday.
To be honest, blogging was something that had been on my mind for almost a year before I even looked into starting one, and frankly, I was pretty scared to do it. I guess I thought I was going to be judged by my family or friends, like they might think it was kinda weird or pointless— you know, typical fears about what other people will think. But something just took over me that day in October, not sure what or how, and I decided it was worth the risk!
And thank goodness I did because this blog has become one of my favorite things in the whole wide world! After I took the plunge and pressed publish on this recipe back in fall 2014, I threw my heart and soul into the kitchen. I learned new cooking techniques, I experimented with new and foreign (to me) ingredients, and I attempted different dishes I’d been afraid to try before. I learned how to use a DSLR camera and dove into the wild world of food photography— and learned how much I LOVE taking photos! I’ve connected with so many readers and bloggers who have incredibly similar interests, eating styles, and personalities as me— which is something I honestly never thought I’d find on the internet!
And it’s all thanks to this recipe.
So I actually published this recipe on the blog back in my first month of blogging, but I’m sure you can assume what those pictures looked like (cough cough pretty terrible). I’ve also tweaked the recipe a bit since then to make it EVEN better, so I decided it was time to give this pesto post a make over.
This time, I also used Ancient Harvest’s Protein Power Lentil & Quinoa Pasta in place of our typical brown rice pasta we use. I absolutely LOVE this pasta, not just because of it’s tender nutty taste, but mostly because of the wholesome ingredients that it’s made with. Nate and I have been trying to up our protein intake a little bit lately, so this pasta total fit the bill for what we were looking for. I definitely recommend!
Topped with this luscious, flavorful sauce… mmmm I could eat it every week (which we kinda already do haha) and never get sick of it. So if you’re looking for a simple, flavorful, comforting pasta for this Monday evening, get on roasting! I promise, you’ll be licking your food processor by the end of the night 😉 Have a wonderful day everyone!
A big thank you to Ancient Harvest for supplying me with their gluten free bean & lentil pasta for this recipe!