I've shared a few variations on paleo pesto before, but this one is definitely quite distinctive. It's a great way to put to use late summer tomatoes, whether you pick them from your own garden or the grocery store.
I adapted this one from the vegan website Oh She Glows; Angela's sauces in particular are favorites of mine and this one is no exception. I chose to use a mixture of baby spinach and basil for the sauce, but otherwise stuck pretty too to the original recipe. I'm curious to try this one out with walnuts though!
You can serve this one over zucchini noodles, thin it out with a little more oil and vinegar for a salad dressing, or use in any other places you'd use traditional pesto.
Paleo Roasted Tomato Pesto
adapted from Oh She Glows
2 cups cherry tomatoes, halved
1/3 cup toasted sliced almonds
2 garlic cloves
1 cup tightly packed baby spinach and basil
1/4 cup olive oil (plus more for drizzling tomatoes)
2 tbs. nutritional yeast
salt & pepper, to taste
Preheat oven to 400. Spread tomatoes out in an even layer. Drizzle with olive oil and season with salt and pepper. Put in oven and roast for an hour.
Put almonds, garlic, basil and spinach and nutritional yeast in food processor. Process until finely chopped.
With processor running, drizzle in olive oil. Add tomatoes and process again until well blended.
Season well with salt and pepper.