Roasted Tomato Basil Pesto - LAB SQUEEZED™

Roasted Tomato Basil Pesto


◗ 9 large roma tomatoes, sliced in half lengthwise

◗ 1/2 cup almonds, toasted

◗ 2 garlic cloves

◗ 1 cup tightly packed basil + more for garnish

◗ 1/4 cup extra virgin olive oil + more for drizzling on tomatoes

◗ 2 tbsp nutritional yeast (optional)

◗ Kosher salt & freshly ground black pepper, to taste

◗ Your desired amount of cooked Pasta


  1. Preheat oven to 200°C/400°F.
  2. line a baking sheet with parchment and place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper.
  3. Roast the tomatoes for about 1 hour and 10 minutes at 200°C/400°F. Watch closely during the last 15 minutes of roasting. Remove and set aside once done.
  4. Reduce oven heat to 160°C/325°F and toast almonds for 8-10 minutes.
  5. Add 1/3 cup of toasted almonds into food processor and process until finely chopped. Remove the almonds and set aside.
  6. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in 1 cup of tightly packed basil and process until finely chopped.
  7. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper.
  8. Pour your desired amount of pesto over the cooked pasta and mix well.
  9. Chop the remaining roasted tomatoes and stir into pasta.
  10. Chop remaining almonds and Chiffonade the basil and add all to the mix.


Thank you to for this wonderful and refreshing recipe.