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20 minute dinner recipes

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Roasted Tomato & Almond Pesto


From EatingWell:  November/December 2009

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



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


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

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 fat

Nutrition Note: Vitamin C (30% daily value).

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