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.
| Servings | Prep Time |
| 12 servings | 15 minutes |
| Cook Time |
| 15 minutes |
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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.
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Ingredients
- 3/4 cup almonds blanched sliced or slivered
- 1 28oz can diced fire-roasted tomatoes
- 1 14oz can diced fire-roasted tomatoes
- 3/4 cup basil leaves lightly packed
- 1 tbsp red wine vinegar
- 1 tsp red wine vinegar
- 1/4 tsp crushed red pepper
- 3/4 cup olive oil extra virgin
- 3/4 cup Parmesan cheese grated
- 1/2 tsp salt
Servings: servings
Units:
Recipe Notes
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.
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