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.

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. "

Makes: 4 cups, for 12 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Low carbohydrate | Low cholesterol | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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

Tips & Notes

Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

204 calories; 18 g fat ( 3 g sat , 13 g mono ); 4 mg cholesterol; 6 g carbohydrates; 4 g protein; 2 g fiber; 395 mg sodium; 57 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 fat

Nutrition Note: Vitamin C (30% daily value).

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