In a twist on classic pesto, this healthy recipe uses less oil than a traditional basil pesto, includes tomatoes and subs almonds for pine nuts. Try it tossed with whole-wheat pasta or slathered over grilled chicken or fish.
Nutrition per serving may change if servings are adjusted.
6 ounces yellow or red cherry tomatoes (1½ cups)
8 large basil leaves
3 tablespoons whole almonds, toasted (see Tip)
1 small clove garlic
½ teaspoon finely chopped fresh chile pepper, or to taste
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
Place tomatoes, basil, almonds, garlic, chile, salt and pepper in a food processor. Pulse until finely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
28 calories;3 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 28 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 39 mg sodium; 43 mg potassium