Tomato-and-Almond Pesto

Toasted almonds and blistered tomatoes give this Sicilian basil pesto, known as pesto Trapanese, a deep, rich flavor that’s sensational with steamed or grilled vegetables.

Slideshow: Pesto Recipes
  • Total Time:
  • Servings: 1 1/2 cups

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  • 1/4 cup extra-virgin olive oil
  • 1/2 cup blanched slivered almonds
  • 1 cup cherry tomatoes
  • 2 large garlic cloves, minced
  • 1 packed cup basil leaves
  • 1/4 cup water
  • Salt
  • Freshly ground black pepper

How to make this recipe

  1. In a skillet, heat 2 tablespoons of the oil. Add the almonds and toast over high heat, shaking the pan, until lightly browned, 2 minutes. Add the tomatoes and cook until the skins just brown, 2 minutes. Let cool, then transfer to a food processor. Add the garlic, basil and remaining 2 tablespoons of oil; pulse until the almonds are chopped. Add the water and process to a chunky puree. Season with salt and pepper and serve.

Contributed By Published August 2013

458806 recipes/tomato-and-almond-pesto 2013-12-06T23:54:37+00:00 Richard Landau italian|dips-and-spreads|sauces-and-condiments|basic-easy|fast|healthy|make-ahead|vegetarian august-2013 recipes,tomato-and-almond-pesto 458806

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