Roasted Tomato Pesto

Roasted Tomato Pesto


1 garlic clove, peeled
1 cup oven roasted tomatoes (from the olive bar or jarred)
1/3 cup chopped walnuts
1 ounce grated Parmesan
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil


Pulse the garlic in the bowl of a food processor until it is minced. Add the tomatoes, walnuts, Parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.

Store in an airtight container in the refrigerator.