Roasted Tomato & Almond Pesto

Roasted Tomato & Almond Pesto

The delightful richness of Ellie Krieger’s sundried tomato and almond pesto is a perfect partner for nutty whole-wheat pasta. It’s also delicious spread on grilled chicken.

From EatingWell: November/December 2009
Yield: 4 cups, for 12 servings
Active Time: 15
Total Time: 15


  1. 3/4 cup blanched sliced or slivered almonds
  2. 1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
  3. 3/4 cup lightly packed fresh basil leaves
  4. 1 tablespoon plus 1 teaspoon red-wine vinegar
  5. 1/4 teaspoon crushed red pepper, or to taste
  6. 3/4 cup extra-virgin olive oil
  7. 3/4 cup freshly grated Parmesan cheese
  8. 1/2 teaspoon salt


  1. 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.
  2. 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. Fresh Tomato Variation: You can also make this pesto with fresh, in-season tomatoes. Start with 3 pounds fresh plum tomatoes, cut into quarters and divide them between 2 large baking sheets. Roast at 400° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

Tips & Notes

  • Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.


Nutrition Per Serving: 204 calories; 18 g fat (3 g sat, 13 g mono); 4 mg cholesterol; 6 g carbohydrates; 4 g protein; 2 g fiber; 395 mg sodium; 57 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 fat