A quick and simple recipe.
There isn’t much to say as a build-up to this recipe, other than, it is good. The roasted tomatoes and nuts make a subtle combination, not too strong but definitely present. If you like a more spicy dish, you could add some hot peppers, to the mix.
I do have difficulty toasting nuts. I stand there, pushing them around and nothing happens so I go to the sink and wash a few dishes to suddenly smell a beautiful fragrance. The nuts fooled me again and some are too brown but they are good. Watch those almonds.
Roasted Tomato and Almond Pesto Pasta – Ellie Krieger adapted
- 3/4 cup blanched almonds
- 1 /4 bottle roasted tomatoes
- 3/4 cup lightly packed fresh parsley
- 1 tablespoon rice vinegar (garlic flavored)
- 1/4 teaspoon crushed red pepper
- 3/4 cup olive oil
- 3/4 cup freshly grated Parmesan cheese
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.
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.
This is linked to Allergy Free Wednesday