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.
Italian Pesto alla Trapanese (Almond, Parsley, Basil and Tomato Sauce)
- 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.
Nutrition facts:Per 1/8 of recipe 300 calories 5 grams of protein 5 grams of carbohydrates 3 grams of fiber 160 milligrams of sodium
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