Roasted Tomato & Almond Pesto

By Caryl

Ingredients

• 3/4 cup blanched sliced or slivered almonds
• 1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
• 3/4 cup lightly packed fresh basil leaves
• 1 tablespoon plus 1 teaspoon red-wine vinegar
• 1/4 teaspoon crushed red pepper, or to taste
• 3/4 cup extra-virgin olive oil
• 3/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 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° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

TIPS & NOTES
Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.


NUTRITION 204 calories; 18 g fat ( 3 g sat , 13 g mono ); 4 mg cholesterol; 6 g carbohydrates; 4 g protein; 2 g fiber; 395 mg sodium; 57 mg potassium.