Italian Pesto alla Trapanese
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.
- 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.
Makes 8 servings with 300 calories, 30 g fat, 7 g carbohydrates, 160 mg sodium, and 3 g fiber.