Flavorful pesto made with tomatoes and almonds. Great for summer-time garden growers!

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Process tomatoes in a food processor until finely chopped.

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  • Pour chopped tomatoes into a fine-mesh strainer and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, golden raisins, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste.

Cook's Note:

This is great on top of fresh pasta or as a spread inside a wrap or sandwich.

Nutrition Facts

171 calories; protein 4.9g 10% DV; carbohydrates 6.2g 2% DV; fat 14.7g 23% DV; cholesterol 5.7mg 2% DV; sodium 271.8mg 11% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
08/17/2016
So yummy! I used a blender instead of a food processor and it worked just fine! Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2016
So yummy! I used a blender instead of a food processor and it worked just fine! Read More
(1)
Rating: 5 stars
08/24/2014
I almost fell right into the trap of giving this recipe fewer than five stars and self-promoting by mentioning how I would change it to suit my tastes. This is a solid recipe with great ingredients using sound cooking practices and while my tastes differ somewhat the original contributor should enjoy kudos for introducing me to something I hadn't otherwise experienced before. Thank you Casual Cook! Read More
(1)
Rating: 5 stars
11/21/2018
Great alternative to traditional pesto and makes good use of the abundance of cherry tomatoes in our garden. In addition to serving with pasta we serve it as a spread with triscuit crackers or on rustic bread Read More
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