Almond Pesto With Roasted Tomato Recipe
A twist on the classic pesto recipe served with delicious sweet roasted cherry tomato
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 500 g cherry tomatoes
- 400 g organic spaghetti
- Natural fine sea salt
- organic cracked black pepper
For the pesto:
- 1 tbsp organic extra virgin olive oil
- 50 g organic almonds
- 100 g parmesan or plant-based cheese
- 1 garlic clove
- handful of basil
- 1/2 lemon
- natural fine sea salt
Instructions
- To make the pesto, place the almonds in a frying pan and roast over a medium to high heat until they start to colour.
- This should take 3-4 minutes, then remove from the pan and allow to cool.
- Roughly chop the garlic and juice the lemon then place in a food processor with the almonds and the rest of the pesto ingredients.
- Blitz until roughly chopped but not completely smooth.
- Next, place the tomatoes in a baking tray, drizzle with the olive oil and season generously with salt and pepper.
- Roast in the oven for 20 minutes at 200c then set aside in a warm place.
- Cook the spaghetti according to packet instructions, drain (reserving 2 tbsp of the cooking water) then add back to the saucepan.
- Mix in the pesto along with the cooking water and serve with the roasted tomatoes on top.
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So simple and tasty 🙂