Sicilian Tomato Pesto
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 491
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 47
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 16
- Cholesterol
- 8
- Sodium
- 633
- Total: 30 min (includes cooling time)
- Active: 15 min
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
- 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.
- 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.
- 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.