taken from oh she glows
Holy crap this is good!
9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste
Preheat oven to 400. Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min. Add nuts to food processor and process until finely chopped. Set aside. Add basil and garlic and process until finely chopped. Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over). Process until smooth. Pulse in nuts. Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.
