Method:

Roast the Tomatoes (if using fresh):

Preheat your oven to 375°F (190°C).

Cut the cherry tomatoes in half and place them on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper.

Roast for about 10-12 minutes, or until softened and slightly caramelized. Let them cool for a minute before blending.

Toast the Almonds:

If your almonds aren’t roasted, toast them in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. This step intensifies their flavor.

Blend the Ingredients:

In a food processor or blender, combine the roasted tomatoes, almonds, garlic, ricotta, Parmesan (if using), and fresh basil. Pulse a few times until the ingredients are well combined but still have some texture.

Gradually add olive oil while blending until you achieve your desired consistency smooth or slightly chunky, depending on your preference.

Taste and Adjust:

Taste your pesto and adjust seasoning with salt, pepper, or additional cheese as needed.

For a richer, smoother pesto, you can add a touch more olive oil or ricotta to the mix.

Serve and Enjoy:

Toss your pesto with your favorite pasta (spaghetti, linguine, or even penne work wonderfully) or serve it on grilled meats, roasted vegetables, or as a spread.

Garnish with additional fresh basil and a sprinkle of Parmesan for an extra burst of flavor!