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Tomato almond pesto

Recipe by:Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento

Ingredients

  • 12 oz. cherry tomatoes
    3/4 cup cooked, dark-colored beans
    1/2 cup fresh basil
    1/4 cup almonds, lightly toasted
    1 clove garlic, pressed or minced
    1 pepperoncini or banana pepper
    1 tsp. salt

Directions

Combine all ingredients in a food processor and process until very smooth. Toss with 1 pound of cooked whole-grain pasta and a variety of grilled, sautéed or roasted vegetables. View the full recipe, along with tips for hosting a made-to-order pasta party.

Nutrition information (for 1/8 of sauce recipe): 38 calories, 1 g fat, 0 mg cholesterol, 6 g carbohydrate, 2 g fiber, 2 g protein, 334 mg sodium, 116 mg potassium.

The Nutrition Professor's Shop Smart, Prep Smart Tips:

  • Twelve ounces of cherry tomatoes is about 2 1/2 cups.
  • Pepperoncinis will keep longer in the refrigerator if you use only clean utensils to remove them from the jar.
  • Serves 8

    Califonia Bountiful