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Tomato-and-Almond Pesto

  • TOTAL TIME: 15 MIN
  • SERVINGS: 1 1/2 cups
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 1/4 cup extra-virgin olive oil
  2. 1/2 cup blanched slivered almonds
  3. 1 cup cherry tomatoes
  4. 2 large garlic cloves, minced
  5. 1 packed cup basil leaves
  6. 1/4 cup water
  7. Salt
  8. Freshly ground black pepper
  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.