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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