Italian Pesto alla Trapanese (Almond, Parsley, Basil and Tomato Sauce)

Italian Pesto alla Trapanese (Almond, Parsley, Basil and Tomato Sauce)

Recipe courtesy of Joyce Goldstein
Serves 8

  • 1 cup almonds, blanched
  • 6 cloves garlic
  • ½ cup parsley leaves
  • 1 cup basil leaves
  • ¾ cup extra virgin olive oil
  • 1 ½ pounds (about 4) red tomatoes, peeled, seeded, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.

Nutritional information per serving (1/8th of recipe):

Calories: 300 ⁄ Protein: 5 g ⁄ Carbohydrate: 7 g ⁄ Fiber: 3 g ⁄ Sodium: 160 mg
Saturated fat: 3.5 g ⁄ Polyunsaturated fat: 4 g ⁄ Monounsaturated fat: 23 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg

Copyright © Joyce Goldstein

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