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Cilantro Pesto and Roasted Tomato Crostini

Cilantro Pesto and Roasted Tomato Crostini
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Serving Size: 2-4 servings
  • Gluten Free

As an inviting introduction to your evening or a fresh kick-off to a fiesta, these Cilantro Pesto and Roasted Tomato Crostinis will be the talk of your party.


  • 2 cups grape tomatoes, halved
  • 1/2 cup olive oil, divided
  • 1 tsp salt, divided
  • 2 cups cilantro
  • 1/2 cup sunflower seeds
  • 2 tbsp lime juice
  • 3 whole garlic cloves
  • Que Pasa Yellow Tortilla Chips


  1. Toss tomatoes with 2 tbsp olive oil and 3/4 tsp salt.
  2. Roast, at 450°F on a parchment-lined tray, for 35 minutes or until caramelized.
  1. Place the cilantro, sunflower seeds, lime juice, garlic and remaining salt in a food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in the remaining oil until well combined. Adjust salt to taste.
  4. Place a spoonful of pesto on a tortilla chip; top with tomato.

In This Recipe

About The Author

Que Pasa

Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.

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