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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.

160K 4.2/5 based on 21 reviews

Last modified on: June 29^th 2011

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For 250 g, you will need:

1 0 kg tomato
2 ¼ cup whole almonds
3 ½ bunch Basil
4 0 kg Parmesan (Parmigiano Reggiano)
5 3 tablespoons olive oil
6 2 tablespoons lemon juice
7 salt
8 pepper

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
13 min.	13 min.

Step by step recipe

Stage 1 - 5 min.

Cut 0 kg 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: ¼ cup whole almonds, ½ bunch Basil, 0 kg Parmesan (Parmigiano Reggiano), the tomato halves, 3 tablespoons olive oil, 2 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,044 Kcal or 4,371 Kj	41 gr	16 gr	91 gr
52 %	16 %	1 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
373 Kcal or 1,562 Kj	15 gr	6 gr	32 gr
19 %	6 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Milk

How much will it cost?

For 250 g : 3.51 €

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)

	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Soft Croque-monsieur with 3 cheeses, Seb's Italian-style aperitif slices, Broad bean salad with Parmesan, Gratin of purple artichokes, Raw beetroot salad, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomato sauce (with fresh tomatoes), Comtoise stuffed tomatoes, Fried eggs with tomatoes, How to prepare tomatoes, Tomato ladybirds, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Piped petits-fours, Crusty pistachio, almond and apricot flan, Granola, Chinese style chicken, Frozen Nougat, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Frichti from Bruxelles, Pork Chops with Rosemary, Seared tuna with lemon and lime, Pasta with mustard-cream sauce, ... All