Recipe courtesy of Joyce Goldstein
The typical pesto sauce includes basil, pinenuts, and Parmesan cheese. This unique version features almonds, parsley (in addition to basil), tomatoes, and no cheese. It’s great on whole wheat pasta. The additional umami from the tomatoes pairs well with the heartier flavor of whole wheat pasta.
- 1 cup almonds, blanched
- 6 cloves garlic
- ½ cup parsley leaves
- 1 cup basil leaves
- ¾ cup extra virgin olive oil
- 1 ½ pounds (about 4) red tomatoes, peeled, seeded, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.
Nutritional information per serving (1/8th of recipe):
Calories: 300 ⁄ Protein: 5 g ⁄ Carbohydrate: 7 g ⁄ Fiber: 3 g ⁄ Sodium: 160 mg
Saturated fat: 3.5 g ⁄ Polyunsaturated fat: 4 g ⁄ Monounsaturated fat: 23 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Joyce Goldstein
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