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Roasted tomato and almond pesto

Recipe Information

Description:
Roasted tomato and almond pesto is a delicious American recipe usually served as a main dish. It requires about 15 minutes of prep time and about 5 minutes of cooking time for a combined total time of 20 minutes. The overall cooking skill level is considered easy. This recipe will yield 12 servings if prepared as directed.
Servings 12
Preparation Time 15 Minutes
Cook Time 5 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Tomatoes; Almonds
Category Fruit; Nuts, Fats, & Oils
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Dip/Spread; Sauce/Gravy; Condiment
Cuisine American; Greek; Italian
Cook Method Baking
Diet

Ingredients

  • 3/4 cup blanched sliced or slivered almonds

  • One 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 flakes, or to taste

  • 3/4 cup extra-virgin olive oil

  • 3/4 cup freshly grated Parmesan cheese

  • 1/2 teaspoon salt

Directions

  • Using a large, dry skillet, toast the almonds over medium-high heat for 3-5 minutes or until the nuts are golden and fragrant, stirring frequently. Set the almonds aside, and allow them to cool.

  • Place the almonds into a food processor and blend until finely ground. Mix the tomatoes, basil, vinegar, and red pepper, and add to the processed almonds.

  • While continuing to process the mixture, slowly pour the oil into the processor.

  • Once blended, remove the pesto from the processor and add to bowl or jar. Stir in the Parmesan cheese and salt.

  • Use the pesto as a topping for whole-wheat pasta or grilled chicken.

Nutrition (per serving)

  • Calories: 204 cal

  • Total fat: 18g

  • Saturated fat: 3g

  • Monounsaturated fat: 13g

  • Cholesterol: 4mg

  • Sodium: 395mg

  • Carbohydrate: 6g

  • Fiber: 2g

  • Protein: 4g