Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
98,2874.4/5 for 17 ratings
Last modified on: June 29th 2011
For 500 g, you will need:
- 1
150 g tomato - 2
100 g whole almonds - 3
1 bunch basil - 4
150 g Parmigiano reggiano (Parmesan) - 5
6 tablespoons olive oil - 6
3 tablespoons lemon juice - 7
salt - 8
pepper - Total weight: 545 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 13 min. | 13 min. |
Keeping:
A few days in the fridge in a sealed container.Step by step recipe
Stage 1 - 5 min.
Cut 150 g tomato in half, remove the central hard part if it is large (see the left hand tomato "with" and the right hand "without").
Stage 2
Do this for all the tomatoes.
Stage 3 - 5 min.
Put into the food processor bowl: 100 g whole almonds, 1 bunch basil, 150 g Parmigiano reggiano (Parmesan), the tomato halves, 6 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper.
Stage 4 - 3 min.
Blend until this forms a purée.
Stage 5
Your tomato pesto is ready, and will transform a simple pasta dish into a refined feast.
Remarks
You will notice that this tomato pesto is more liquid that the classic version, but it freezes just as well.
Nutritional information
How much will it cost?
- For 500 g : 6.93 €
Source
Home-made, based on a recipe shown on GlobalMag.More recipes?
This recipe uses (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Pan con tomate, Fine multi-tomato tart, Ratatouille confite, Green beans with tomatoes, Spaghetti Bolognese, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Broad bean salad with Parmesan, Pesto, Spring Bread, Spaghetti with smoked salmon, Genoese croque-monsieur, ... All |
| Whole almonds: You can check-out other recipes which use it, like for example: Beetroot and fried chicken salad, Crusty pistachio, almond and apricot flan, Chinese style chicken, Piped petits-fours, Nougat, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Tender tuna, Cabbage julienne with ham, Pan con tomate, Crispy potato and mushroom brik rolls, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.