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Tomato pesto

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

167 K 4.2/5 (21 reviews)

15 min.

Easy

6.95 €

250 g

8 Ingredients

Last modified on: June 29^th 2011

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For 250 g, you will need:

1 75 g tomato
2 50 g whole almonds
3 ½ bunch Basil
4 75 g Parmesan (Parmigiano Reggiano)
5 3 tablespoons olive oil
6 1.5 tablespoon lemon juice
7 salt
8 pepper
Total weight: 275 grams

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250 g 500 g 1 kg 1 kg 500 g

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Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - 5 min.

Cut 75 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: 50 g whole almonds, ½ bunch Basil, 75 g Parmesan (Parmigiano Reggiano), the tomato halves, 3 tablespoons olive oil, 1.5 tablespoon 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	40 RDI=20 %	20 RDI=1 %	90 RDI=10 %	1,040 RDI=50 %	4,360 RDI: 50 %
Per 100 g	20 RDI=6 %	5 RDI=1 %	30 RDI=5 %	380 RDI=20 %	1,600 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Milk

How much will it cost?

For 250 g : 3.50 €

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

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