Pesto with Sun-dried Tomatoes and Almonds Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and can be used in a pinch.

almonds

🥗Healthier: walnuts

💰Cheaper: cashews

Walnuts provide healthy fats and are often cheaper than almonds.

Soak almonds overnight and remove the skin.

Toast the almonds in a pan, shaking occasionally until oils surface and aroma is released.

Add sun-dried tomatoes (which contain garlic) and a little hot pepper flakes to the toasted almonds.

Add about 10 to 15 fresh basil leaves and some fresh parsley to the mixture.

Pulse the mixture in the food processor until desired consistency is reached, tasting and adjusting seasoning with more hot pepper flakes and parsley if needed.

Melt anchovies in the oven (optional) and mix with breadcrumbs until melted.

Toast the bread slightly.

Combine cooked pasta with the melted anchovies and breadcrumbs mixture.

Add the pesto to the pasta along with some cooking water for flavor and starch.

Serve the pasta topped with sun-dried tomatoes, parsley, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens