Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
171 K 4.2/5 (21 reviews)
15 min.
Easy
500 g
8 IngredientsLast modified on: June 29th 2011
2⁄3 cup 
½ cup whole almonds
1 bunch Basil
2⁄3 cup Parmesan (Parmigiano Reggiano)
6 tablespoons 
3 tablespoons lemon juice
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Cut 2⁄3 cup 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: ½ cup whole almonds, 1 bunch Basil, 2⁄3 cup 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 % |
How much will it cost?
- For 500 g : 6.95 €
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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.
This recipe uses (among others)
Parmesan (Parmigiano Reggiano)
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Tomato
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Whole almonds
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Olive oil
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