A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta.
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Units: US | Metric
- 1Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.
- 2Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.
- 3This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
- 4Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.
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Nutritional Facts for Almond, Basil & Tomato Pesto
Serving Size: 1 (23 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 69.4
- Calories from Fat 34
- Total Fat 3.7 g
- Saturated Fat 0.6 g
- Cholesterol 1.7 mg
- Sodium 241.9 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 2.1 g
- Sugars 4.0 g
- Protein 3.5 g