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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.
181 K 4.2/5 (21 reviews)
15 min.
Easy
6.95 €
500 g
8 IngredientsLast modified on: June 29th 2011
150 g 
100 g whole almonds
1 bunch Basil
150 g 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 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
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)
Like these other recipes: Cashew-nut and Parmesan biscuits, Pesto, Mushrooms in snails, Spinach and chick peas "à la milanaise", Tomato feuilleté with pesto, ... See them all 65
Tomato
Like these other recipes: Mexican ceviche, Vegetable tian, Shiro-goma salad, Prawn salad with a crunch, Crab and smoked salmon club sandwiches , ... See them all 76
Whole almonds
Like these other recipes: Praline rochers, Carrot-top pesto, Piped petits-fours, Grandma Solange's biscuits, Frozen nougat, ... See them all 27
Olive oil
Like these other recipes: Polpete, Ratatouille, Smoked tomato toast, Frichti from Bruxelles, Scallop and leek pancakes, ... See them all 560
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