Sun-Dried Tomato and Roasted Almond Pesto
November 16, 2015
Just like any other 30-something I love going out on Friday nights.
I love being with my friends and have dinner together. Eat delicious food, chat, and laugh.
I love going out for drinks, meet new and interesting people from all walks of life.
I love going to gigs, meet other folks with a similar interest in music as me, listen to good music, dance, and have just a blast.
For me, and for many others, that’s what Friday nights are for.
But on some Friday nights I like to stay in, invite a few friends over, cook something tasty, open a bottle of delicious wine, and chill.
That’s exactly what I did last Friday.
I made this rich, creamy, and tasty Sun-Dried Tomato and Roasted Almond Pesto and served it over zoodles. It was a hit.
The delightful richness of this pesto is a great partner for zoodles or nutty whole-wheat pasta. It’s also delicious spread on grilled chicken. You can also eat it by the spoonful.
Perfect for a Friday night in.
Let’s just hope next Friday will be better than the last.
Sun-Dried Tomato and Roasted Almond Pesto Print this recipe!
Makes about 1 cup (about 16 tablespoons)
½ cup / 3 oz / 85 gr oil-packed sun-dried tomatoes, drained
⅓ cup / 1.7 oz / 48 gr salted roasted almonds
1 garlic clove, peeled
4 tablespoons grated Parmesan cheese
4 tablespoons grated Pecorino Romano cheese
8 fresh basil leaves
4 tablespoons olive oil
In a food processor (or blender) add roasted almonds, garlic, and basil and pulse until roughly chopped.
Add sun-dried tomatoes, Parmesan cheese, and Pecorino Romano cheese and process until a uniform paste has formed.
With the food processor (or blender) running, stream in the olive oil and continue blending until the olive oil is emulsified into the pesto and the sauce looks uniform.
Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
One tablespoon yields 60 calories, 6 grams of fat, 1 gram of carbs, and 1 gram of protein.