Yellow tomatoes with roasted almonds pesto
Suggested material offered in store
For 500 gr of pasta
2 yellow tomatoes, remove seeds and diced
2 yellow tomatoes diced to use at the end
100 gr roasted almonds
100 gr grated pecorino cheese
10 small leaves fresh oregano
200 ml of olive oil
1 teaspoon of dry oregano
In a food processor, add your tomatoes, almonds, pecorino cheese, fresh oregano and pinch of salt.
Mix well, pour in a bowl and add the rest of chopped tomatoes and dry oregano.
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