Roasted Tomato & Almond Pesto
This EatingWell recipe from nutrition expert Ellie Krieger, RD, works as a sauce for whole-grain pasta or as a topping for grilled chicken or fish.
3/4 cup sliced or slivered almonds, blanched
1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
3/4 cup lightly packed fresh basil leaves
1 tablespoon plus 1 teaspoon red-wine vinegar
1/4 teaspoon crushed red pepper, or to taste
3/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt 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.
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.
Makes 4 cups total, for 12 servings, each with 204 calories, 18 g fat, 6 g carbohydrates, 395 mg sodium, and 2 g fiber.