Tomato Basil Pesto
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Fresh Trapanese Pesto

Trapanese Pesto

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Obsessed! That's how I feel about this pesto.

While thinking of something new to do with the pounds of fresh basil growing in our garden I came up with the idea of adding fresh tomatoes to a classic pesto, making it even thicker and more hearty. I dug what I made so much I ended up making a massive extra batch to freeze in individual containers so I'll have it for weeks -- if not months -- to come.

This pesto is ideal to serve on pasta, mix into rice or quinoa for a solid vegetarian meal, or even spread on fish or chicken before baking for a simple recipe. It's that versatile and a mealtime life saver whenever you need one. Is it me or isn't that most of the time?

Trapanese (aka Tomato Basil) Pesto  (makes enough for 1 pound of pasta)

  • Prep Time: 5 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
Obsessed! That's how I feel about this pesto. While thinking of something new to do with the pounds of fresh basil growing in our garden I came up with the idea of adding fresh tomatoes to a classic pesto, making it even thicker and more hearty. I...

Ingredients

  • 1/2 cup raw slivered almonds
  • 1/2 cup packed basil leaves
  • 1 15-ounce can chopped tomatoes, drained of excess liquid
  • 1/3 cup grated parmesan cheese
  • 1 small garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

Preparation

  1. 1. Preheat oven to 400°F.
  2. 2. Place the almonds on a baking sheet and toast in the oven until golden brown, about 10 minutes, stirring once. Cool slightly.
  3. 3. Place all the ingredients in a food processor and pulse until smooth.
  4. 4. Serve over warm pasta with crusty bread for dipping.
Trapanese (aka Tomato Basil) Pesto

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Comments






  1. Nicolette pink

    July 1, 2013 at 1:03 pm

    Just made this and it was DELICIOUS,!

  2. Pingback: Pyszne domowe pesto bazyliowo-pomidorowe | Kuchnia bez filozofii

  3. aida mollenkamp

    May 2, 2013 at 7:47 pm

    Yes to the combo of almonds, tomatoes, and basil!

  4. Bridget FC

    April 30, 2013 at 8:45 pm

    This looks amazing and easy! One of my goals this year is to rock dinner – this is definitely going on the list!

  5. Sarah

    April 28, 2013 at 10:50 am

    You mentioned that you made yours using fresh tomatoes – can you please give the measurements/instructions for that too?

    • catherine

      April 29, 2013 at 12:16 pm

      About 1 1/2 cup chopped!

  6. Katie | Healthnut Foodie

    April 25, 2013 at 4:09 pm

    This looks great. Another really great pesto idea is to roast your tomatoes first. We published a roasted tomato and walnut pesto a couple years ago and it has received rave reviews!

  7. Heather Christo

    April 25, 2013 at 1:09 pm

    Looks so delicious!! And I was like “what’s Trapanese??!” Now I know better… :)