Roasted Tomato & Almond Pesto

10 Reviews
From: EatingWell Magazine 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.
  3. 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.
  • 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 information

  • Serving size: 1/3 cup
  • Per serving: 204 calories; 18 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 4 g protein; 5 mcg folate; 4 mg cholesterol; 3 g sugars; g added sugars; 623 IU vitamin A; 17 mg vitamin C; 79 mg calcium; 1 mg iron; 409 mg sodium; 62 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 fat

Reviews 10

May 21, 2015
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By: EatingWell User
Makes a LOT Great easy-to-make pasta sauce. I used it with bow tie pasta and it was a hit! One thing though - this recipe makes a TON of pesto. My faux food-processor-type attachment to my blender wasn't big enough, which I figured out in the middle of making the recipe, so I made a big mess. But it all worked out eventually and was delicious! Pros: Easy Cons: NULL
December 12, 2013
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By: EatingWell User
Absolutely delicious! I made this as a gift to give my low-carb friends. It's so good. I followed it exactly and used canned fire-roasted tomatoes. Pros: Very easy Cons: NULL
April 18, 2013
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By: EatingWell User
Loosely followed the recipe, still great! I didn't have a lot of the ingredients and ended up baking fresh Roma tomatoes with a sprinkling of basil (per fresh alteration tip) and using dried basil, salt, fresh red pepper, chilli flakes and almonds. Not a whole lot like the original, but don't shoot the college student, it still tasted fantastic! Pros: NULL Cons: NULL
December 06, 2011
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By: Myna
Very good, and easy too After reading the positive reviews, I expected this to be good -- but I was surprised at just how good it was. The flavor was rich. I served it over whole-wheat angel hair pasta, and my husband and 7-year-old loved it. They usually whine about whole grain pasta, but I don't think they even noticed it was whole grain this time. We will definitely have this again soon. Pros: NULL Cons: NULL
December 02, 2010
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By: EatingWell User
I love this pesto! I made the recipe exactly as written & found it needed no variation. I've shared this with friends, and it's become a regular recipe for all of us. Pros: Cons:
September 03, 2010
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By: EatingWell User
This recipe is amazing. I've made it twice already. The first time I used canned tomatoes and the second time I used the fresh tomatoes. I tossed the fresh tomatoes with olive oil, salt and pepper. I also added two whole mashed garlic cloves that I didn't add to the food processor (just threw them out after roasting). The garlic was a nice touch. Pros: Cons:
August 25, 2010
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By: EatingWell User
This past weekend, I friends coming over who had an overabundance of tomatoes from their garden. We followed the fresh tomato variation and the pesto was fabulous. I served this over whole wheat pasta and it's one of the few sauces I've done that can mask the flavor of whole wheat. I would definitely make this again. Pros: Cons:
May 20, 2010
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By: EatingWell User
I made this with about a third of the tomatoes (canned fire roasted) called for in the recipe. Very very good! Pros: Cons:
January 14, 2010
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By: EatingWell User
I made this recipe with the fire-roasted canned tomatoes and fresh flash frozen basil from Trader Joe's, since basil is not in season. It was a huge hit for our entire family - kids and grown-ups alike. This recipe was fast and tasty. Thanks for a fantastic recipe! Pros: Cons: