Makes 3 cups
A pesto is made by combining almost any greens or cooked vegetable with herbs, nuts, cheese, and olive oil and whirring it all up in the blender. Eating this version is like getting a mouthful of the Mediterranean in every bite.
2 cups Roasted Cherry Tomatoes (here) with their juices
1 cup crushed smoked almonds
1 cup extra virgin olive oil
¼ cup white vinegar
2 cloves garlic, sliced
1 tablespoon chopped mixed fresh herbs (parsley, mint, dill)
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
Combine the tomatoes and their juices, the almonds, olive oil, vinegar, garlic, herbs, salt, and pepper in a blender or in the bowl of a food processor and pulse until the mixture is just slightly chunky. The pesto will keep, tightly covered and refrigerated, for up to 2 weeks, or in the freezer for up to 2 months.