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Roasted Tomato & Almond Pesto

November/December 2009

Your rating: None Average: 4 (68 votes)

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.



READER'S COMMENT:
"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. "
Roasted Tomato & Almond Pesto

10 Reviews for Roasted Tomato & Almond Pesto

09/03/2010
Anonymous

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.

Comments
08/25/2010
Anonymous

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.

Comments
05/20/2010
Anonymous

I made this with about a third of the tomatoes (canned fire roasted) called for in the recipe. Very very good!

Comments
01/14/2010
Anonymous

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!

Comments
10/22/2009
Anonymous

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.

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