Tomato-Almond Pesto
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 3/4 cup whole almonds (soaked and dehydrated, if desired)
  • 1 cup lightly packed basil leaves (about 2/3 ounce)
  • 1 garlic clove, roughly chopped
  • 2 cups halved or quartered and optionally seeded tomatoes (3 large to 4 small), or cherry tomatoes
  • 1/4 teaspoon salt
  • 1/3 cup olive oil
  • Parmesan cheese, grated (optional)
Instructions
  1. First, process the almonds separately to keep them from becoming too finely chopped as you later chop the basil and garlic. Place almonds in the bowl of a food processor and pulse until chopped into small bits. Remove and set aside.
  2. In the emptied bowl of the food processor place the basil, garlic, and salt, and pulse until fairly finely chopped and well-combined. Add the chopped almonds, tomatoes, and olive oil and process until tomatoes are chopped and all ingredients are combined. There should still be flecks of red tomato and green basil.
  3. Serve over warm spaghetti squash, zoodles (zucchini noodles), or pasta, garnished with chopped basil and optional grated Parmesan.
  4. Can be frozen. Defrost in the refrigerator or in a small saucepan over low heat, stirring occasionally until thawed and just warm, not hot.
Nutrition Information
Calories: 262; Fat: 26g; Saturated fat: 3g; Carbohydrates: 7g; Sugar: 3g; Sodium: 151mg; Fiber: 4g; Protein: 5g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/09/24/garden-fresh-tomato-almond-pesto/