Roasted Tomato and Almond Pesto with Zucchini “Noodles”

The plan was to follow Ellie Krieger’s recipe from this month’s EatingWell magazine for Roasted Tomato & Almond Pesto, topped with roasted chicken and served over spiralized zucchini noodles (with my new toy) with a side of Brussels Sprouts. I also planned on using my Alton Brown Slow Roasted Tomatoes from the freezer.

But when I rummaged through the freezer, I came across a container of homemade pesto that I had made from summer’s porch basil. Ah, not going to waste that! So I deviated from the recipe and just used it as a framework (surprise, surprise).

Random Roasted Tomato & Almond Pesto

• 3/4 cup blanched slivered almonds
• One 14-ounce can Muir Glen organic fire-roasted tomatoes, drained, plus about 8 slow roasted tomato halves
• 3/4 cup basil pesto (more or less)
• 1 tablespoon plus 1 teaspoon red-wine vinegar
• 1/4 teaspoon red pepper flakes, or to taste
• Grated Parmesan cheese to taste, plus more for garnish
• 1/2 teaspoon salt

Toast almonds in skillet and then add to food processor with other ingredients.

Sauté spiralized zucchini to make a bed of noodles. My favorite part of the meal. Is there anything more fun than spiralized vegetables? I don’t get out much.

Side dish of halved Brussels Sprouts, sautéed in olive oil, 1 TB balsamic vinegar, salt and chopped dried figs. My second favorite part of the meal.

And, super fast food processor pesto.

With a glass of Epicuro imported to Boise from a California Trader Joe’s run (a bit of a harsh throat burner. I better have another glass just to be sure…).

I admit I was disappointed. Not that it wasn’t tasty, but in my mind I was expecting a roasted tomato almond butter sauce and in the end it turned out to be, well, a pesto with almonds instead of pinenuts. Just a case of mismatched expectations. I think I really want vegetables topped with spicy almond butter.