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?
Fresh Trapanese Pesto
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 kosher salt
Instructions
- Preheat oven to 400°F.
- Place the almonds on a baking sheet and toast in the oven until golden brown, about 10 minutes, stirring once. Cool slightly.
- Place all the ingredients in a food processor and pulse until smooth.
- Serve over warm pasta with crusty bread for dipping.
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Just made this and it was DELICIOUS,!
[…] to regularnie wyszukujÄ™ tam jakieÅ› przepisy, które potem testujÄ™. Tym razem padÅ‚o na pesto bazyliowo-pomidorowe. Nigdy nie lubiÅ‚am robić sama pesto, bo mam wrażenie, że wychodzi tego strasznie maÅ‚o, aż po […]
Yes to the combo of almonds, tomatoes, and basil!
This looks amazing and easy! One of my goals this year is to rock dinner – this is definitely going on the list!
About 1 1/2 cup chopped!
You mentioned that you made yours using fresh tomatoes – can you please give the measurements/instructions for that too?
Looks so delicious!! And I was like “what’s Trapanese??!” Now I know better… 🙂