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. Source: EatingWell Magazine, November/December 2009

Ellie Krieger
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Ingredients

Directions

  • 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.

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

Tips

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.

Nutrition Facts

204 calories; 18.3 g total fat; 3 g saturated fat; 4 mg cholesterol; 409 mg sodium. 62 mg potassium; 6.6 g carbohydrates; 1.5 g fiber; 3 g sugar; 3.5 g protein; 623 IU vitamin a iu; 17 mg vitamin c; 5 mcg folate; 79 mg calcium; 1 mg iron; 19 mg magnesium;

Reviews (10)

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