"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Roasted Tomato & Almond Pesto Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Tomato & Almond Pesto, by , is from Pisaro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Pisaro

Category:
Category:

Ingredients:  
Ingredients:  
cup blanched sliced or slivered almonds
1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
cup lightly packed fresh basil leaves
1 tablespoon plus 1 teaspoon red-wine vinegar
teaspoon crushed red pepper, or to taste
cup extra-virgin olive oil
cup freshly grated Parmesan cheese
teaspoon salt

Directions:
Directions:
Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!