Tomato Almond Pesto (Trapanese) recipe
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Ingredients
- 1 pint cherry tomatoes ¾ cup sliced almonds ½ cup chopped fresh basil ½ cup finely grated Parmesan cheese 5 tablespoons olive oil 4 cloves garlic, chopped 3 anchovy fillets with oil 1 pepperoncini pepper - stemmed, seeded, and chopped 2 tablespoons golden raisins 2 tablespoons capers, drained ¼ teaspoon red pepper flakes salt and ground black pepper to taste
Nutrition Info
- 171.2 caloriescarbohydrate: 6.2 gcholesterol: 5.7 mgfat: 14.7 gfiber: 1.6 gprotein: 4.9 gsaturatedFat: 2.5 gservingSize: -sodium: 271.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Tomato Almond Pesto (Trapanese)
Directions
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Process tomatoes in a food processor until finely chopped.
Pour chopped tomatoes into a fine-mesh strainer and drain all juice, return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, golden raisins, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste.