Recipe Inspired by The Kitchn
This pesto is so delicious and easy. It makes quite a bit and I find I can use it for several recipes by freezing it in small batches. My favorite way to use this sauce is with my go to whole grain pasta and roasted cherub tomatoes. It also works well as a sandwich spread or atop a black bean veggie burger (coming soon).
To roast tomatoes, just preheat your oven to 425°F and line a baking sheet with foil. Rinse tomatoes and drop on baking sheet. Add a Tablespoon or so of olive oil and roll tomatoes to cover. Place in oven and roast for 20 - 25 minutes. Mix tomatoes with pasta and add a dollop of pesto on top. Viola!