Red Pesto Pasta
Although when we think of pesto, we often think of the classic basil + cheese + pine nuts combination, pesto can take on a thousand forms. Pesto simply means to pound or grind, which refers to the way pestos are traditionally made, by grind the ingredients into a small and cohesive sauce. This red pesto is so simple and a delicious alternative to its more mainstream counterpart. It is also lighter than traditional red sauces and makes for the perfect summer dinner.
Ingredients
About 1 cup cherry or grape tomatoes
1 clove garlic
1 tbs walnuts
Juice from 1/4 lemon
1 tbs olive oil (plus more for roasting tomatoes)
About 2 tbs Fresh parsley
About 1 tbs Fresh basil
salt and pepper to taste
chili flakes
Directions
Preheat oven to 400 degrees. Line a baking sheet with non-stick aluminum foil. Toss tomatoes in olive oil and salt. Bake for 25-30 minutes until the tomatoes have taken on color and are soft. Allow to cool completely.
While the tomatoes are cooling, begin boiling pasta.
Once the tomatoes have cooled, add to a food processor. Combine with remaining ingredients. Blend on high until smooth.
Add pesto to pan on medium low heat. Add 3-4 tablespoons pasta water.
When your pasta has finished cooking, strain. Add to pesto and toss until coated.
Top with chili flakes and fresh herbs.