|Pesto with roasted tomatoes instead of oil|
1/2 Cup (60 g) of Nuts, Toasted
3 Cloves of Garlic, Minced
1 1/2 Cups (340 g) of Roasted Tomatoes With Juice
2 Cups (40 g) of Basil, Spinach, Arugula, and/or Parsley
1/2 of Parmesan Cheese, Grated
Salt and Pepper, To Taste
Place nuts, garlic, and cheese in the food processor and process until coarse.
|Nuts, garlic, and cheese|
|The pesto with roasted tomatoes|
Add the basil, spinach, arugula, and/or parsley and process until pesto consistency is reached.
|Adding the greens|
Serve over pasta.
|Pesto over pasta|