Creamy and smooth, this Pesto Mousse envelopes warm roasted tomatoes with a hit of garlic and the tang of lime juice. While it may not be obvious from the title, this can certainly be served as a main dish. The hefty amount of protein in the Pesto Mousse makes this recipe quite filling while also remaining light on our digestion. Be sure to use a high-speed blender for the Pesto Mousse - you'll want a super creamy consistency. A mini food processor will not do the job!
Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Dump the tomatoes onto the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt. Using your hands, gently toss to coat ensuring the tomatoes are glossy and well coated. Transfer to the oven. Bake for 35 minutes or until the tomatoes have partially collapsed.
Meanwhile, make the Pesto Mousse by combining all the ingredients in a high-speed blender. Puree until silky smooth. Season to taste. Transfer to a small bowl.
Remove the tomatoes from the oven. Set aside to cool for 2-3 minutes.
Spread large dollops of the Pesto Mousse onto serving plates, top with the roasted tomatoes and sprinkle with fresh parsley, if desired. Serve warm.
Store leftover tomatoes and Pesto Mousse in separate sealed containers in the refrigerator for up to 4 days.
Notes
Do not use sliced almonds because they contain the skin of the almond, which will not create a smooth consistency.