1 can 28-ounce plus one 14-ounce can diced fire-roasted tomatoes, drained
¾ cup lightly packed fresh basil leaves
1 Tbsp plus 1 teaspoon red-wine vinegar
¼ tsp crushed red pepper, or to taste
¾ cup extra virgin olive oil
¾ cup freshly grated parmesan cheese
½ tsp salt
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. 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.
To Make Ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 204
- Calories from fat 162
- Total Fat 18gm 28%
- Sodium 395mg 16%
- Total Carbohydrates 6gm 2%
- Fiber 2gm 8%
- Protein 4gm
- Cholesterol 4mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.