Almond Basil Pesto with Roasted Cherry Tomatoes

You can't lose making this dish. Creamy pesto paired with sweet-as-candy tomatoes will win everyone's hearts at the dinner table.

Ingredients

1 pound Pasta (enough For 4 People)

For the pesto:

1/2 cup almonds
1 cup basil leaves (about 15)
2T lemon juice
1/4 cups olive oil (you may need to add more to smooth the pesto out)
1/4 cups Nutritional Yeast
3 cloves garlic
1/2 teaspoons sea salt

For the tomatoes:

1 cup Cherry Tomatoes
Sea Salt And Pepper, To Taste
Olive Oil

Directions:

While the pasta is boiling (cook according to package instructions for al dente), blend all of the pesto ingredients in a blender until smooth (there may be some small pieces of almond scattered throughout, but they just add to the dish). Set aside. For the cherry tomatoes, place on a lightly oiled baking sheet, sprinkle with a little sea salt and pepper, shake, and place in a 375 degree F oven for about 20 minutes (or until they begin to 'pop' open). Mix pasta with the pesto sauce. Gently incorporate the roasted cherry tomatoes. Serve hot, and enjoy!

Source: www.thetastykitchen.com