This Tomato Pesto is Dangerously Good

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Core the tomatoes, halve them, and place cut side up on a rack over a parchment-lined sheet tray.
2. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast on a middle rack at 475°F for 30 minutes.
3. Let the tomatoes cool to room temperature.
4. Meanwhile, toast the almonds in a large non-stick or stainless steel skillet over low-medium heat for 4 to 6 minutes, stirring constantly, until about half are lightly browned. Set aside.
5. Blend the tomatoes, almonds and cheese on high until smooth.
6. Add the ½ cup olive oil, basil, mint, garlic and, if using, balsamic vinegar. Blend on high until completely smooth with no flecks of herbs. Set aside.
7. Boil the pasta in a large pot of well-salted water according to the package directions.
8. Drain the pasta, toss it in a large bowl with half the sauce and ¼ cup finely grated Pecorino Romano.
9. Serve with extra grated Pecorino Romano. The leftover sauce keeps for another pound of pasta; the creator freezes it.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicCheeseTomatoPastaAlmondPecorino cheese