Best 4 Almond Basil And Tomato Pesto Recipes
Immerse yourself in a symphony of flavors with our tantalizing Almond, Basil, and Tomato Pesto recipes. Discover the culinary magic of this versatile sauce, handcrafted with fresh, aromatic ingredients. From classic pesto to innovative variations, each recipe offers a unique taste experience. Elevate your pasta dishes with a vibrant green pesto, capturing the essence of summer in every bite. Experiment with a flavorful pesto pizza, where the combination of pesto, cheese, and toppings creates a delightful medley of textures. Experience the richness of a creamy pesto pasta bake, where tender pasta, succulent vegetables, and a velvety pesto sauce come together in perfect harmony. Indulge in the simplicity of grilled chicken with pesto, a dish that showcases the harmonious blend of savory chicken and aromatic pesto. Embark on a culinary journey with our Almond, Basil, and Tomato Pesto recipes, transforming ordinary meals into extraordinary culinary adventures.
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PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
FUSILLI WITH TOMATO PESTO
This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
- Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
- While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
- Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams
ALMOND, BASIL & TOMATO PESTO
A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta.
Provided by English_Rose
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.
- Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.
- This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
- Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.
Nutrition Facts : Calories 69.4, Fat 3.8, SaturatedFat 0.6, Cholesterol 1.8, Sodium 241.9, Carbohydrate 7.2, Fiber 2.1, Sugar 4.1, Protein 3.6
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- Toast the almonds in a dry skillet over medium heat until fragrant and golden brown, about 5 minutes. This will enhance their flavor and make them more crunchy.
- If you don't have a food processor, you can chop the almonds, basil, and tomatoes by hand. However, a food processor will make the process much easier and faster.
- Use a microplane or fine grater to zest the lemon. This will release the flavorful oils from the lemon zest and add a bright citrus flavor to the pesto.
- Taste the pesto and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.
Conclusion:
This almond, basil, and tomato pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. The combination of almonds, basil, and tomatoes creates a flavorful and aromatic pesto that is sure to please everyone at your table. So next time you're looking for a quick and easy way to add flavor to your meals, give this pesto a try!
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