Kumquat the Cat's friend's Note:
Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.
My Private Note
Units: US | Metric
- 1Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
- 2Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
- 3Add salt and pepper and serve over cooked pasta.
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Nutritional Facts for Pesto Alla Trapanese (Pesto With Tomato and Almonds)
Serving Size: 1 (90 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 149.9
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 8.7 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 2.8 g
- Sugars 2.5 g
- Protein 4.7 g