I made this as a gift to give my low-carb friends. It's so good. I followed it exactly and used canned fire-roasted tomatoes.
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.
9 Reviews for Roasted Tomato & Almond Pesto
I didn't have a lot of the ingredients and ended up baking fresh Roma tomatoes with a sprinkling of basil (per fresh alteration tip) and using dried basil, salt, fresh red pepper, chilli flakes and almonds. Not a whole lot like the original, but don't shoot the college student, it still tasted fantastic!
After reading the positive reviews, I expected this to be good -- but I was surprised at just how good it was. The flavor was rich. I served it over whole-wheat angel hair pasta, and my husband and 7-year-old loved it. They usually whine about whole grain pasta, but I don't think they even noticed it was whole grain this time. We will definitely have this again soon.
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.
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.