| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 2 cups |
Ingredients
- 1/3 cup slivered almonds
- 1 pound bright red cherry tomatoes
- 1/2 cup fresh basil leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh mint leaves
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic
- Kosher salt
- 1/3 cup olive oil
- 1/3 cup grated Parmesan or pecorino
- 1 baguette, cut crosswise into slices and lightly toasted
Instructions
- Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
- Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
- Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 491 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 16 g |
| Cholesterol | 8 mg |
| Sodium | 633 mg |
Reviews
Just made this pesto! It is so easy and very tasty! I doubled everything since I had so much basil and parsley. Still only used 2 garlic cloves and didn’t quite double the EVOO. It seemed wet enough before I had poured all the oil in. Enjoy so many ways!
I am addicted to this pesto. It’s easy to make and absolutely delicious. I use only one clove of garlic and less olive oil than Valerie suggests which is personal preference. Obviously the fresher and more in season your ingredients are, the better the flavors but this is a recipe I anticipate making all year. Thank you, Valerie!
Made this for Fathers Day for my husband and son. Yum! The only comment they had was they would like more basil!
I saw this on last week’s show and made it yesterday! Love love this pesto version-so fresh and tasty and easy to make! I am by no means “a wiz in the kitchen” but this was very satisfying to make! Thank you Valerie, you motivate me to try new things 🙂
Was afraid the mint would take over – it didn’t! Gorgeous recipe. Could be tossed with steaming hot spaghetti as well, or with penne regatta for a cold pasta salad. TIP: Double the crushed red pepper!