This Fire Roasted Tomato and Crunchy Almond Pesto was used in this recipe: Zucchini Noodles with Fire Roasted Tomato and Crunchy Almond Pesto
Fire Roasted Tomato and Crunchy Almond Pesto
Servings 4
Ingredients
- 1/4 cup slivered almonds
- 1/4 cup extra-virgin olive oil
- 14 ounce can diced fire-roasted tomatoes drained
- 1/2 cup fresh basil leaves
- 3 teaspoons red wine vinegar
- 1/4 cup freshly grated Parmesan cheese
- salt to taste
- 1 small pinch crushed red pepper flakes
Instructions
- Place a large skillet over medium-high heat and once heated, add in the almonds, stirring frequently, until golden and fragrant, 3-5 minutes. Allow them to cool slightly.
- Transfer the almonds to a food processor and process until ground into chunks. Set aside in a small bowl and then, in the same food processor, add in the olive oil, tomatoes, basil, vinegar, cheese, salt and crushed red pepper.
- Pulse until creamy, add in the almonds and then pulse lightly until combined.
with love, Ali