Tomato-and-Almond Pesto

1. 1

   In a skillet, heat 2 tablespoons of the oil.

2. 2

   Add the almonds and toast over high heat, shaking the pan, until lightly browned, 2 minutes.

3. 3

   Add the tomatoes and cook until the skins just brown, 2 minutes.

4. 4

   Let cool, then transfer to a food processor.

5. 5

   Add the garlic, basil and remaining 2 tablespoons of oil; pulse until the almonds are chopped.

6. 6

   Add the water and process to a chunky puree.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.