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.

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


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!