Roasted Tomato & Almond Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. From . Ingredients:
3/4 cup slivered almonds |
28 ounce can diced fire-roasted tomatoes , drained |
14 ounce can diced fire-roasted tomatoes , drained |
3/4 cup fresh basil (lightly packed) |
1 tablespoon red-wine vinegar |
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 |
Directions:
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.
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.
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° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.
|
|