Description
This Tomato Pesto recipe, also known as Sicilian Pesto, offers a delightful twist on the classic basil pesto by incorporating roasted cherry tomatoes and slivered almonds for a rich and flavorful sauce.
Ingredients
Units
Scale
Roasted Tomatoes:
- 1 pint cherry tomatoes
- 1 tbsp extra-virgin olive oil
Pesto:
- 1/2 cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1/2 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 cup extra-virgin olive oil
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F. Coat tomatoes with 1 tbsp olive oil, roast for 20 minutes, then let cool.
- Toast the Almonds: In a skillet, toast almonds over medium-low heat until golden brown, about 5 minutes.
- Prepare the Pesto: Pulse almonds and garlic in a food processor. Add roasted tomatoes, basil, Parmesan, salt. Drizzle olive oil while pulsing until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
