Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
169 K 4.2/5 (21 reviews)
15 min.
Easy
1 kg 500 g
8 IngredientsLast modified on: June 29th 2011
450 g 
300 g whole almonds
3 bunches Basil
450 g Parmesan (Parmigiano Reggiano)
18 tablespoons 
9 tablespoons lemon juice
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Cut 450 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: 300 g whole almonds, 3 bunches Basil, 450 g Parmesan (Parmigiano Reggiano), the tomato halves, 18 tablespoons olive oil, 9 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 | 250 RDI=100 % | 90 RDI=9 % | 540 RDI=80 % | 6,240 RDI=310 % | 26,140 RDI: 310 % |
| 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 1 kg 500 g : 20.80 €
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)
Like these other recipes: Tomato tatin, Rice à l'italienne, Nanou's red cabbage salad, Curried prawn risotto, Sorrel pesto, ... See them all 58
Tomato
Like these other recipes: Zucchini and tomato remoulade, Tomato tatin, Italian style gratin, How to peel tomatoes using a flame, Mixed tomato salad, ... See them all 74
Whole almonds
Like these other recipes: Grandma Solange's biscuits, Praline, Chocolate thins with toasted nuts, Rice pudding with fruit and nuts, X-Files cookies, ... See them all 23
Olive oil
Like these other recipes: Marinated tuna and cabbage, Tomato and courgette tart, Baked potatoes with poached egg and tuna sauce , Fish terrine with spinach and tomatoes, Sautéed turmeric chicken with mushrooms, ... See them all 521
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019916 K 34.3 7 hours
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014285 K4.4 1 hour 15 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...February 21th 2011391 K 14.4 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.