Roasted Tomato and Almond Pesto (Pesto Trapanese)

While I was listening to a cooking podcast, a chef was asked how to use canned tomatoes and almonds that were sitting in the caller’s pantry. His answer, make Pesto Trapanese. I was unfamiliar with this Sicilian pesto made from tomatoes and almonds so I did a quick google search and found many different ways to make it. I created my own recipe based on what I had available in my pantry. Most recipes for this type of pesto call for blanched or skinless almonds, I used regular, unsalted almonds because that’s what was on my shelf.  I had an open can of fire-roasted tomatoes sitting in the fridge so I used that instead of regular canned or fresh tomatoes. After adding a few other simple ingredients, I gave it a quick whirl in the food processor and my pandemic pantry version of Pesto Trapanese was ready. I tossed it with whole wheat pasta (using some of the pasta cooking water to thin the sauce). So easy and so delicious.

Roasted Tomato and Almond Pesto

Ingredients

1/2 cup almonds (preferably blanched)

1 garlic clove, chopped

28 ounce can fire-roasted tomatoes

1/2 cup fresh basil leaves

1 tablespoon red wine vinegar

1/4 teaspoon red pepper flakes

1/2 cup olive oil

1/2 cup Parmesan cheese

Salt to taste

Directions

  1. Add almonds to a small, dry saute pan. Over medium heat, roast the almonds, stirring frequently, until slightly toasted, about 5 minutes.
  2. In a food processor, add garlic and pulse a few times to finely chop. Add almonds and process until the almonds are finely chopped.
  3. Add tomatoes, basil, and red pepper. Pulse until mixture is combined, it does not need to be smooth.
  4. With the food processor running, slowly drizzle in the olive oil.
  5. Stir in Parmesan cheese. Add salt to taste.
  6. Serving suggestions: This pesto is delicious tossed with your favorite pasta then topped with crunchy bread crumbs but try it on scrambled eggs, sauteed shrimp or baked fish.

judymatusky.com

2 Comments Add yours

  1. Arlene Stapinski says:

    Judy-
    What a great idea! Sounds so delicious, will tey it tonight with the pasta we were planning 😊👍🏻

    Like

    1. Judy Matusky says:

      Thanks Arlene! I hope you enjoy it!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.