The delightful richness of Ellie Krieger’s sundried tomato and almond pesto is a perfect partner for nutty whole-wheat pasta. It’s also delicious spread on grilled chicken.
4 cups, for 12 servings
Active Time: 15 minutes |
Total Time: 15 minutes
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
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.
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
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 fat
Nutrition Note: Vitamin C (30% daily value).
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.