Best 3 Almond Basil And Tomato Pesto Recipes
Almond basil and tomato pesto, a vibrant and flavorful sauce originating from the culinary traditions of Italy, offers a delightful fusion of nutty, herbaceous, and tangy notes that elevate any dish. This versatile pesto, crafted with a blend of fresh basil leaves, juicy tomatoes, crunchy almonds, and aromatic garlic, captures the essence of Mediterranean cuisine. Whether you are seeking a flavorful topping for pasta, a marinade for grilled vegetables, or a vibrant spread for sandwiches, almond basil and tomato pesto guarantees a burst of flavor in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
PESTO ALLA TRAPANESE (PESTO WITH TOMATO AND ALMONDS)
Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
- Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
- Add salt and pepper and serve over cooked pasta.
ALMOND, BASIL & TOMATO PESTO
A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta.
Provided by English_Rose
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.
- Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.
- This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
- Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.
Nutrition Facts : Calories 69.4, Fat 3.8, SaturatedFat 0.6, Cholesterol 1.8, Sodium 241.9, Carbohydrate 7.2, Fiber 2.1, Sugar 4.1, Protein 3.6
Tips:
- To make the most flavorful pesto, use fresh, ripe basil leaves. Look for leaves that are a deep green color and have a strong, aromatic smell.
- If you don't have fresh basil, you can use dried basil. However, the flavor will be less intense.
- Use a variety of nuts and seeds in your pesto. Almonds, pine nuts, and walnuts are all good choices. You can also use a mix of different nuts and seeds.
- Add some grated Parmesan or Romano cheese to your pesto for a salty, nutty flavor.
- If you want a creamier pesto, add a little olive oil or water. You can also add a spoonful of sour cream or yogurt.
- Season your pesto to taste with salt and pepper.
- Store your pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze your pesto for up to 3 months.
Conclusion:
Pesto is a versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a marinade or dipping sauce. With so many different variations, you're sure to find a pesto recipe that you love. So experiment with different ingredients and find your perfect pesto!
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