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Roasted Tomato and Almond Pesto

  • 4servings
  • 15minutes
  • 204calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) blanched sliced or slivered almonds

  2. 1 can(s) (28-ounce) diced fire-roasted tomatoes , drained

  3. 1 can(s) (14-ounce) fire-roasted tomatoes , drained

  4. 3/4 cup(s) lightly packed fresh basil leaves

  5. 1 tablespoon(s) red-wine vinegar

  6. 1 teaspoon(s) red-wine vinegar

  7. 1/4 teaspoon(s) crushed red pepper , or to taste

  8. 3/4 cup(s) extra-virgin olive oil

  9. 3/4 cup(s) freshly grated Parmesan cheese

  10. 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

  2. Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar, and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

  3. Fresh Tomato Variation: You can also make this pesto with fresh, in-season tomatoes. Start with 3 pounds fresh plum tomatoes, cut into quarters, and divide them between 2 large baking sheets. Roast at 400°F for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

  4. Carb Servings: 1 vegetable, 3 fat. Carbohydrate Servings: 1/2

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