Roasted Tomato & Almond Pesto

Rating: 4.9 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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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  • 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 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

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Reviews (2)

Read More Reviews
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
04/18/2013
Loosely followed the recipe still great! 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! Read More
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Myna
Rating: 5 stars
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. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 5 stars
12/12/2013
Absolutely delicious! 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. Pros: Very easy Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this with about a third of the tomatoes (canned fire roasted) called for in the recipe. Very very good! Read More
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