Who doesn’t love a good pesto? I normally opt for the green basil, parm, pine nut and lemon zest pesto–often swapping the basil for chives or arugula. So yummy!
But the other night I got inspired to try a new type of pesto–TOMATO AND ALMOND! Man was it tasty. This sauce is lovely served warm or cold over pasta or bread and if you make too much, you can freeze it and enjoy it another day! All you need are a few ingredients and a food processor or blender!
What you’ll need:
- A couple handfuls of almonds
- About 5 small tomatoes, cut in half with the middles scooped out
- A small shallot onion
- 2 cloves of garlic
- About a quarter cup of parm
- Some fresh basil leaves
- Olive oil, salt and pepper
- One lemon
What to do:
On a small baking pan, toast the almonds for about 10 minutes, watching carefully to make sure they don’t burn. Put the shallot and garlic cloves on the baking pan as well, drizzled with a bit of olive oil. Take the almonds out and let the onions and garlic roast for a couple more minutes.
In a food processor or blender, add the almonds, tomatoes, basil, parm, lemon juice and zest and some olive oil. Take the onion and garlic out of the oven and throw those in as well. Blend until everything is a nice puree. If it’s too thick, add more olive oil to thin it out.
I served this with some fresh pasta. I used fresh lasagna sheets and cut them into thinner strips. Fresh pasta only needs about 2-3 minutes in boiling water which is great if you don’t have time to fuck around.
I tossed the fresh pasta in a big bowl with an entire bag of arugula/rocket lettuce and some fresh parm. You might want to add a bit of extra olive oil or lemon juice as well.