Tomato Almond Pesto****

By Gigirox

Ingredients

• 3/4 cup almonds
• ~14 ounces crushed tomatoes
• 1 clove garlic
• 1 tablespoon paprika
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil

Preparation

Step 1

1  In a skillet over medium heat, toast the almonds until they are slightly browned and fragrant, about 5 minutes. Stir frequently, and watch them so they don’t burn. Let the almonds cool slightly. (You can skip this step in a pinch, but toasting the almonds helps to enhance their flavor.)

2  In the bowl of a good processor, combine the almonds with the tomatoes, 1 clove garlic, 1 tablespoon paprika, 1 tablespoon balsamic vinegar, 2 teaspoons lemon juice, 1/2 teaspoon salt, pepper and 1/2 teaspoon red pepper flakes. Process until the nuts are finely ground.

3  Scrape down the bowl. Then with the processor running, add the 1/4 cup olive oil in a steady
stream until a paste forms.

*serve with fresh veggies