Tomato, Almond Pesto
Author: adapted from A Little Bit Country A Little Bit Rock and Roll
Recipe type: Spread
Prep time:
Cook time:
Total time:
- 4 plum tomatoes, quartered
- ¾ cup slivered almonds
- ½ cup freshly grated Parmesan
- ⅓ cup extra virgin olive oil
- 1 large handful basil, washed
- 2 cloves garlic
- Toast the almonds in a little bit of olive oil and cool.
- Place them in a food processor and pulse until the size of orzo pasta. Place the almonds in a bowl and set aside.
- Place the basil, garlic, and salt n the food processor. Give it a quick blend.
- Add the almonds, quartered tomatoes and cheese.
- Turn on the food processor and add the olive oil in a steady stream. Season with salt and pepper to taste.
For a richer reddish appearance and a more intense tomato flavor, add in MORE tomatoes.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/08/tomato-almond-pesto-2/
3.5.3208