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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.

181 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 %