Basil pesto with almonds and tomatoes

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 259, total fat 25 G., saturated fats 5 G., proteins 7 G., carbohydrates 3 G., fiber 1 G., cholesterol 8 mg, sodium 210 mg, sugar 1 G.

This quick homemade pesto is made with fresh basil, toasted almonds, Parmesan, and tomato pieces. The almonds are a welcome substitute for traditional pine nuts, adding an unusual yet interesting flavor to the pesto. The sauce pairs well with pasta, chicken, and fish. Serve as an appetizer with bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted almonds
3 cups loosely packed fresh basil leaves
1 teaspoon chopped garlic
0.5 tbsp. coarsely grated parmesan
0.5 cups extra-virgin olive oil
0.5 cup diced tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basil, Parmesan cheese, tomatoes, almond

Cooking the dish according to the recipe:

Place the almonds in a food processor and pulse until finely chopped. Add the basil, garlic, and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse until evenly distributed.
With the food processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl and top with the tomatoes.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / Spreads / Salad dressings / / Food Network - recipes / Italian cuisine