Tomato, Almond Pesto
Recipe type: Spread
Prep time: 
Cook time: 
Total time: 
A riff off the traditional pesto recipe.
  • 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
  1. Toast the almonds in a little bit of olive oil and cool.
  2. Place them in a food processor and pulse until the size of orzo pasta. Place the almonds in a bowl and set aside.
  3. Place the basil, garlic, and salt n the food processor. Give it a quick blend.
  4. Add the almonds, quartered tomatoes and cheese.
  5. 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