Roasted Tomato Basil Pesto

By Carolanne

Ingredients

• 9 large Roma tomatoes, sliced in half lengthwise
• 1/2 cup almonds, toasted
• 2 garlic cloves
• 1 cup tightly packed basil plus more for garnish
• 1/4 cup extra virgin olive oil plus more for drizzling
• 2 tablespoons nutritional yeast, optional
• Kosher salt
• Freshly ground black pepper
• Cooked pasta

Preparation

Step 1

Place sliced tomatoes on a baking sheet that's been lined with parchment paper. Drizzle with oil, salt and pepper. Roast in a 400° oven for one hour, 10 minutes, watching closely for the last 15 minutes to make sure tomatoes don't burn.
Reduce oven to 325° and toast almonds for 8 to 10 minutes. Place 1/3 cup nuts in food processor and process until finely chopped. Remove and set-aside.
With processor on, add garlic and process until finely chopped. Add the basil until finely chopped.
Add oil, nutritional yeast and 1-1/2 cups roasted tomatoes. Process until smooth. Add 1/3 cup toasted almonds and pulse. Season generously with salt and pepper.
Pour pesto over pasta and mix well. Chopped the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and chiffonade the basil, then sprinkle on top.