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Published on June 15, 2020

Italian Pesto alla Trapanese

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In this pesto recipe from the Harvard School of Public Health, the traditional pine nuts are replaced with heart-healthy almonds. It goes well with whole-grain pasta.

Ingredients

  • 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

Directions

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

Makes 8 servings with 300 calories, 30 g fat, 7 g carbohydrates, 160 mg sodium, and 3 g fiber.

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