Basil, Almond And Tomato Pesto Recipe – a delicious recipe with basil, garlic, Salt, almonds, pecorino, Tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Traditional method:Lb.
2
the basil, garlic and salt to a paste in a mortar.
3
Gradually add in the almonds, working them into the paste, followed by the cheese.
4
Next add in the minced tomatoes and work which all to a pulp.
5
Finally stir in the tomato puree and sugar if using (British tomatoes may well need their help), the extra virgin olive oil and pepper.
6
Taste and add in more salt if necessary.
7
Processor method:Place the basil leaves, garlic (roughly minced), salt, almonds and cheese in the processor and process to a rough paste.
8
Add in the tomatoes, tomato puree and sugar (if using) and pepper and process again, gradually trickling in the extra virgin olive oil.
9
Taste and add in salt if needed.
10
NOTES : Serve on pasta
21963
kcal
Calories
1644
g
Fat
1006
g
Carbs
1122
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 gm Fresh basil leaves, 3 x Cloves garlic, 1/2 tsp Salt, 100 gm Blanched almonds, roughly minced, and more.
Yes, Basil, Almond And Tomato Pesto Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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