Italian Pesto alla Trapanese

In this pesto recipe from the Harvard School of Public Health, the traditional pine nuts are replaced with heart-healthy almonds. It goes well with whole-grain pasta.

Ingredients

• 1 cup almonds, blanched
• 6 cloves garlic
• ½ cup parsley leaves
• 1 cup basil leaves
• ¾ cup extra virgin olive oil
• 1 ½ pounds (about 4) red tomatoes, peeled, seeded, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually.
2. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.

Makes 8 servings with 300 calories, 30 g fat, 7 g carbohydrates, 160 mg sodium, and 3 g fiber.