Sauces and Dressings
Sun-Dried Tomato and Almond Pesto
2 cups
Sun-Dried Tomato and Almond Pesto
2 cups
Let the food processor do the work for you with this incredibly easy, flavorful sauce.
Nutritional information per serving (1 tablespoon): Calories 84 (90% from fat)
carb. 1g
pro. 1g
fat 9g
sat. fat 1g
chol. 1mg
sod. 97mg
calc. 21mg
fiber 0g
carb. 1g
pro. 1g
fat 9g
sat. fat 1g
chol. 1mg
sod. 97mg
calc. 21mg
fiber 0g
Ingredients
- ¾cup almonds
- 1ounce Parmesan cheese, cut into
- ½-inch cubes
- 1garlic clove, peeled
- ¼cup sun-dried tomatoes, not packed in
- oil preferred
- ¼cup fresh parsley, packed
- 1tablespoon fresh oregano
- 1tablespoon red wine vinegar
- 2teaspoons fresh thyme
- 1teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 1cup olive oil
Preparation
- 1. Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and lightly golden-brown, 8 to 10 minutes. Transfer the pan to a wire rack to cool completely.
- 2. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Add the almonds, cheese, and garlic, and process until roughly chopped, about 10 seconds. Add the tomatoes, parsley, oregano, vinegar, thyme, salt, and pepper; pulse 10 to 15 times to chop.
- While the unit is running, add the olive oil in a slow, steady stream through the feed tube,
- processing until combined and emulsified, about 1 minute. Scrape down the sides of the work bowl. For a thinner consistency, process with additional oil or water.
- 2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. The pesto will keep for 5 days in the refrigerator or may be frozen for up to 2 months.
