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Home > Roasted tomato and almond pesto

Roasted tomato and almond pesto

Recipe Information

Servings 12
Preparation Time 15 Minutes
Cook Time 5 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Tomatoes; Almonds
Category Fruit; Nuts, Fats, & Oils
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Dip/Spread; Sauce/Gravy; Condiment
Cuisine American; Greek; Italian
Cook Method Baking
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.


Nutrition (per serving)

  • Calories: 204 cal

  • Total fat: 18g

  • Saturated fat: 3g

  • Monounsaturated fat: 13g

  • Cholesterol: 4mg

  • Sodium: 395mg

  • Carbohydrate: 6g

  • Fiber: 2g

  • Protein: 4g