Tomato Almond Pesto



We often grill sirloin steaks for dinner. When I don’t have the ingredients to make  Mom’s Mystery Marinade we use on our flank steaks, I’ve started making a new favorite  pesto variation as our replacement topping.

I always have plenty of containers of slivered almonds in my pantry(for Mom’s Mango Chutney Chicken Salad and her awesome Venezuelan Cole Slaw) so I decided to add them to the original basil pesto recipe, in addition to some plum tomatoes.

tomatoes for pesto

Tomatoes sliced and ready

The tomatoes and almonds add a subtle fruity flavor and slight crunch to the pesto base.  And, the best part is that the sauce  sauce freezes WELL so we’ve got at least another 3-4 servings in our future.

While my son still says he prefers the plain pesto, surprisingly, my finicky husband LOVED the sauce.  I’ll take that!


  1. Torrey Shawe says:

    Looks fantastic, Shari!!

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