Ingredients Jump to Instructions ↓

  1. 0 3/4 cup(s) blanched sliced or slivered almonds 1 can(s) (28-ounce plus one can) diced fire-roasted tomatoes , drained 3/4 cup(s) lightly packed fresh basil leaves 1 tablespoon(s) red-wine vinegar 1 teaspoon(s) red-wine vinegar 1/4 teaspoon(s) crushed red pepper , or to taste 3/4 cup(s) extra-virgin olive oil 3/4 cup(s) freshly grated Parmesan cheese 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. 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


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