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.
- 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
- 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.
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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- November/December 2009