Tomato & Almond Pesto
Make the most of flavor-packed summer tomatoes with this simple, fast and elegant pesto to enjoy as a dip for crackers and veggies, as a way to elevate pasta or potatoes in a gentle toss, or as a bed to rest a pile of grilled shrimp. It’s a never ending source of inspiration. All good, all the time!
Ingredients
Instructions
Begin by halving the cherry tomatoes until you have approximately 2 cups.
In a blender or food processor, add most of the halved cherry tomatoes, reserving a few for later. Process the tomatoes for a minute until they are well blended and smooth. Set aside.
Add the blanched almonds, chili flakes, garlic clove, pickled pepper, fresh basil leaves, Parmesan cheese, and the remaining halved cherry tomatoes to the blender.
Once the mixture is well-blended, add the extra virgin olive oil to the blender.
Blitz the ingredients in the blender until the mixture becomes smooth and creamy in texture.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
