Tomato & Almond

by Molly Shuster


  • 1 1/2 pounds vine tomatoes, halved crosswise
  • 1 cup plus 2 teaspoons extra virgin olive oil, divided
  • 1/2 cup blanched almonds, toasted
  • 1 clove garlic, chopped
  • 1 cup lightly packed basil leaves
  • 1/2 cup grated Parmesan cheese
  • Sea salt and pepper, to taste
Tomato & Almond

Elizabeth Cecil

Preheat oven to 325 degrees. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 teaspoons of olive oil. Season with salt and pepper and bake for 1 hour. Let cool to room temperature.

Place the almonds and garlic in a food processor. Pulse 3-4 times to roughly chop. Add the basil and pulse another 3-4 times. Add the tomatoes and remaining cup olive oil and pulse until the tomatoes have broken down but some small chunks remain. The pesto should retain a bit of texture. Stir in the Parmesan and salt to taste.

Yield: 3 cups