Roasted Tomato and Almond Pesto

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