Almond Pesto With Roasted Tomato Recipe

A twist on the classic pesto recipe served with delicious sweet roasted cherry tomato

5 from 1 vote

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

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.