Ingredients
◗ 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
Preparation
- Preheat oven to 200°C/400°F.
- line a baking sheet with parchment and place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper.
- 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.
- Reduce oven heat to 160°C/325°F and toast almonds for 8-10 minutes.
- Add 1/3 cup of toasted almonds into food processor and process until finely chopped. Remove the almonds and set aside.
- 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.
- 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.
- Pour your desired amount of pesto over the cooked pasta and mix well.
- Chop the remaining roasted tomatoes and stir into pasta.
- Chop remaining almonds and Chiffonade the basil and add all to the mix.
Thank you to Ohsheglows.com for this wonderful and refreshing recipe.