|Preparation Time||15 Minutes|
|Cook Time||5 Minutes|
|Total Time||20 Minutes|
|Main Ingredient||Tomatoes; Almonds|
|Category||Fruit; Nuts, Fats, & Oils|
|Type||Main Dish; Side Dish|
|Subtype||Dip/Spread; Sauce/Gravy; Condiment|
|Cuisine||American; Greek; Italian|
|Diet||Low Calorie; Gluten Free; Low Carb; Low Cholesterol; Heart Healthy; Vegetarian|
3/4 cup blanched sliced or slivered almonds
One 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
3/4 cup lightly packed fresh basil leaves
1 tablespoon plus 1 teaspoon red wine vinegar
1/4 teaspoon crushed red pepper, or to taste
3/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Using a large, dry skillet, toast the almonds over medium-high heat for 3-5 minutes or until the nuts are golden and fragrant, stirring frequently. Set the almonds aside, and allow them to cool.
Place the almonds into a food processor and blend until finely ground. Mix the tomatoes, basil, vinegar, and red pepper, and add to the processed almonds.
While continuing to process the mixture, slowly pour the oil into the processor.
Once blended, remove the pesto from the processor and add to bowl or jar. Stir in the Parmesan cheese and salt.
Use the pesto as a topping for whole-wheat pasta or grilled chicken.
Calories: 204 cal
Total fat: 18g
Saturated fat: 3g
Monounsaturated fat: 13g