Fire Roasted Tomato and Crunchy Almond Pesto
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Servings 4
- 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
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.