Roasted Cherry Tomato Pesto Sauce

Serves 6.

1 pint cherry tomatoes, preferably heirloom

1 clove garlic, smashed, but still in skin

2-4 tablespoons olive oil, divided

½ cup walnuts

2 tablespoons Parmesan cheese

½ cup basil leaves

Salt and pepper

Preheat oven to 450 degrees. Spread out tomatoes on a small baking sheet. Add clove of garlic. Drizzle with olive oil, 1-2 tablespoons, to lightly coat tomatoes and garlic. Sprinkle lightly with salt and pepper. Roast in oven until tomatoes are soft and skins begin to wrinkle, about 15-20 minutes.

While tomatoes roast, toast walnuts in oven until beginning to turn golden brown and fragrant, about 5-10 minutes.

Add roasted tomatoes, any juices from the baking sheet, and toasted walnuts to a food processor. Remove skin from garlic, and add clove to food processor. Add in Parmesan, basil, salt and pepper to taste, and about a tablespoon olive oil. Pulse until sauce begins to look smooth. If necessary, add another tablespoon or so of olive oil while pulsing until the sauce is smooth and not too thick.

To serve with pasta:

Cook 1 lb. of pasta according to package directions. Drain, reserving about ½ cup of pasta water. Toss the pesto sauce with the hot, cooked pasta, adding a little pasta water to thin the sauce and coat the pasta. Serve warm.