Sicilian Tomato Pesto

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 2 cups
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Ingredients

1/3 cup slivered almonds

1 pound bright red cherry tomatoes 

1/2 cup fresh basil leaves 

1/2 cup fresh flat-leaf parsley leaves 

1 tablespoon fresh mint leaves 

1/2 teaspoon crushed red pepper flakes 

2 cloves garlic

Kosher salt 

1/3 cup olive oil 

1/3 cup grated Parmesan or pecorino 

1 baguette, cut crosswise into slices and lightly toasted 

Directions

  1. Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
  2. Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
  3. Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
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