1,523 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Tomato pesto

Name: Tomato pesto
Prep time: 13 min
Total time: 13 min
Yield: 500 g
Cuisine: French
Ingredients: 150 g tomato; 100 g whole almonds; 1 bunch Basil; 150 g Parmesan (Parmigiano Reggiano); 6 tablespoons olive oil; 3 tablespoons lemon juice; salt; pepper

This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.

177 K 4.2/5 (21 reviews)

15 min.

Easy

6.95 €

500 g

8 Ingredients

Last modified on: June 29^th 2011

For 500 g, you will need:

1 150 g tomato
2 100 g whole almonds
3 1 bunch Basil
4 150 g Parmesan (Parmigiano Reggiano)
5 6 tablespoons olive oil
6 3 tablespoons lemon juice
7 salt
8 pepper
Total weight: 545 grams

Times for this recipe

Preparation: 15 min.

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 Parmesan (Parmigiano Reggiano), 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.

Keeping: A few days in the fridge in a sealed container.

Source: Home-made, based on a recipe shown on GlobalMag.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	30 RDI=3 %	180 RDI=30 %	2,080 RDI=100 %	8,720 RDI: 100 %
Per 100 g	20 RDI=6 %	5 RDI=1 %	30 RDI=5 %	380 RDI=20 %	1,600 RDI: 20 %

Possible allergens in this recipe: Nuts, milk

How much will it cost?

For 500 g : 6.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.

February 21^th 2011463 K 23.5 25 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012793 K 43 25 min.

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.

June 5^th 20153.41 M3.5 1 hour 9 min.

Pilau rice

Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.

February 21^th 2011403 K 14.4 35 min.

Boeuf (beef) bourguignon

Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.

February 21^th 2011491 K 32.5 4 hours 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.