Roasted Asparagus with Tomato-Almond Pesto and Fresh Cherry Tomatoes
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 2½ ounce lightly toasted almonds
- 1 pint halved cherry and/or grape tomatoes (about 25 to 30 dependeing on size)
- ¼ cup finely grated Parmesan cheese
- 1–2 anchovy fillets (or to taste)
- 1/8 teaspoon crushed red pepper flakes (or to taste)
- ¼ cup (plus 1 tablespoons) olive oil
- kosher salt
- black pepper
- 2 pounds medium asparagus
- shaved Parmesan cheese (as needed for garnish, optional)
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