- 4
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
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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