Roasted Tomato Pesto

Updated: Aug 19

White Bowl of rigatoni with pesto and Parmesan next to almonds and sliced tomatoes all on a wood table — Roasted Tomato Pesto

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Rigatoni • Fettuccine • Grilled Chicken Thigh

Ingredients

6 roma tomatoes

1/2 cup almonds

1 jar roasted red bell peppers

1/4 cup basil paste

1/4 cup roasted garlic paste

1/3 cup grated parmesan

1 cup olive oil

1 tsp red pepper flakes

1 tsp salt

1 tsp pepper

Preparation

1.

Slice roma tomatoes and roast for 20 minutes at 400 degrees.

Tomatoes on a sheet pan ready or be roasted — Ready to Roast Roma Tomatoes

Roasted tomatoes on a gray sheet pan — Roasted Roma Tomatoes

2.

Using a food processor add roasted roma tomatoes, almonds, olive oil, parmesan, roasted red bell peppers, basil paste, roasted garlic paste, red pepper flakes, salt and pepper. Blend until desired consistency of pesto.

All of the ingredients for pesto ready to be blended in a food processor on a white table — All of the Ingredients for Roasted Tomato Pesto Ready to be Blended

Blended roasted tomato pesto in a food processor all on a white table — Roasted Tomato Pesto

3.

Toss with your favorite type of pasta!

Bowl of rigatoni tossed with tomato pesto in a white bowl next to almonds and sliced tomatoes all on a wood table — Roasted Tomato Pesto

Roasted Tomato Pesto

Rigatoni • Fettuccine • Grilled Chicken Thigh

Ingredients

Preparation

1.

2.

3.

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