Roasted Tomato & Almond Pesto
Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.Advertisement
Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.
Fresh Tomato Variation: You can also make this pesto with fresh, in-season tomatoes. Start with 3 pounds fresh plum tomatoes, cut into quarters and divide them between 2 large baking sheets. Roast at 400 degrees for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.
Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 vegetable, 3 fat