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Roasted Tomato and Almond Pesto

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 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

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

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.

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.

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