Roasted Tomato & Almond Pesto

Name: Roasted Tomato & Almond Pesto
Total time: 15 min
Ingredients: ¾ cup blanched sliced or slivered almonds; 1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained; ¾ cup lightly packed fresh basil leaves; 1 tablespoon plus 1 teaspoon red-wine vinegar; ¼ teaspoon crushed red pepper, or to taste; ¾ cup extra-virgin olive oil; ¾ cup freshly grated Parmesan cheese; ½ teaspoon salt

2 Ratings
2 Reviews

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.

Ellie Krieger

Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:

15 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

¾ cup blanched sliced or slivered almonds
1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
¾ cup lightly packed fresh basil leaves
1 tablespoon plus 1 teaspoon red-wine vinegar
¼ teaspoon crushed red pepper, or to taste
¾ cup extra-virgin olive oil
¾ cup freshly grated Parmesan cheese
½ teaspoon salt

Directions

Step 1
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.

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Step 2
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.
Step 3
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 degrees for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

Tips

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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size:

1/3 cup

Per Serving:

204 calories; protein 3.5g; carbohydrates 6.6g; dietary fiber 1.5g; sugars 3.3g; fat 18.3g; saturated fat 3g; cholesterol 4.3mg; vitamin a iu 623.2IU; vitamin c 16.7mg; folate 5.2mcg; calcium 79.4mg; iron 0.9mg; magnesium 19.4mg; potassium 61.8mg; sodium 408.6mg.

Exchanges:

1 vegetable, 3 fat

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

05/21/2015

Makes a LOT Great easy-to-make pasta sauce. I used it with bow tie pasta and it was a hit! One thing though - this recipe makes a TON of pesto. My faux food-processor-type attachment to my blender wasn't big enough, which I figured out in the middle of making the recipe, so I made a big mess. But it all worked out eventually and was delicious! Pros: Easy

Myna

12/06/2011

Very good, and easy too 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.

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Roasted Tomato & Almond Pesto

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Roasted Tomato & Almond Pesto

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Roasted Tomato & Almond Pesto

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Roasted Tomato & Almond Pesto