Ingredients
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½ cup raw slivered almonds
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½ cup packed fresh basil leaves
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1 (15-ounce) can chopped tomatoes, drained of excess liquid
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⅓ cup grated Parmesan cheese
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1 small garlic clove
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¼ cup olive oil
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½ teaspoon kosher salt
Instructions
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Preheat the oven to 400°F.
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Spread the slivered almonds evenly on a baking sheet.
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Toast the almonds for about 10 minutes, stirring once halfway through, until golden brown.
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Remove the almonds from the oven and let them cool slightly.
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Add the toasted almonds, basil, drained tomatoes, Parmesan, garlic, olive oil, and kosher salt to a food processor.
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Pulse until the ingredients are well combined and the pesto reaches a mostly smooth consistency.
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Taste and adjust the seasoning if needed.
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Serve the pesto over warm pasta with crusty bread for dipping.
Notes
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Drain the tomatoes well: Excess liquid can make the pesto too thin, so drain the canned tomatoes thoroughly.
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Toast the almonds: Don’t skip this step. Toasting brings out their nuttiness and adds depth to the pesto.
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Pulse instead of blending continuously: Short pulses give you better control over the texture.
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Cool the almonds slightly: Let them cool briefly before processing so they don’t overly warm the other ingredients.
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Adjust the consistency: Add a little more olive oil if you prefer a looser sauce for pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Cuisine: Italian
