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.
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.
10 Reviews for Roasted Tomato & Almond Pesto
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.
I made this with about a third of the tomatoes (canned fire roasted) called for in the recipe. Very very good!
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!
I made this with the fresh tomato variation that was noted in the magazine and it was excellent! The sweet tomato flavor is perfect with the toasted nuts. I am sad that I'm nearly out of tomatoes from my garden because I'm unsure whether the fire-roasted canned tomatoes will be as good.