I loved reading all your comments about healthy living and what it means to you! I think the most important thing is to define it for yourself and to stick with it. Consistency is key. And if marathons or being vegan IS what works best for you- then go for it! 🙂
One of my favorite smells of summer is fresh basil. I have basil growing in 3 different pots on my back porch, and eventually, they all get big at the same time.
Whenever this happens, only one thing crosses my mind- homemade pesto!!!
However, I quickly realized I didn’t have any pine nuts. And pine nuts are expensive. Or parmesan cheese. But I did have almonds and parmesan-Romano blend. So I decided to improvise!
Garden Fresh Tomato Almond Pesto
1/4 c almonds, roasted and slightly salted
2 oz basil (roughly 4 lightly packed cups)
2.5 tsp minced garlic
1/2 c Romano cheese, grated
5 cherry tomatoes (or more… I just ate the rest of mine!)
a pinch of salt
3 Tbsp extra virgin olive oil
I rinsed and measured my basil, mostly out of curiosity. I knew I was using all I had, but wanted to be able to tell you exactly how much I used, because it is confusing when I hear loosely packed or packed cups. So you can make this according to weight or measurement.
I tossed the almond into my new food processor. Please disregard the pink belly that has made its way into my photo. It’s hard to keep it out of the way now.
Pulse the almonds for about 30 seconds, but not too long, because you don’t want almond butter.
Toss in your cheese, garlic, salt and tomatoes. Why tomatoes? …Why not? I got them in my CSA share this week and they were begging to be included.
Of course, add the basil, too. (Great lighting in this photo, Brittany :P)
Then process on medium speed for a minute or so. Scrape down the sides.
Put the top back on, and return to medium speed processing. Slowly pour in the olive oil through the top as you process.
Breathe in deeply- what an incredibly fresh scent.
And there you have it- tomato almond pesto!
It’s a thick pesto, but it you prefer thinner, add more olive oil or tomatoes. It was delicious on pesto pizza…
And I love that I can save it in the fridge all week and use it as a sandwich spread, or in pasta lunches.
This recipe makes about 1 cup of pesto.
For 1Tbsp of tomato almond pesto, the nutrition stats are:
And the flavor is delicious and fresh!
What is your favorite way to use pesto?
I think mine is either on pizza… or straight from the jar!