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Tomato Almond Pesto (Trapanese)


"Flavorful pesto made with tomatoes and almonds. Great for summer-time garden growers!"
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20 m servings 171 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Process tomatoes in a food processor until finely chopped.
  2. 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

Per Serving: 171 calories; 14.7 g fat; 6.2 g carbohydrates; 4.9 g protein; 6 mg cholesterol; 272 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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So yummy! I used a blender instead of a food processor and it worked just fine!

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 ingre...