Sundried Tomato and Almond Pesto

Red is the new Green? This recipe was inspired by my recent trip to Austria. This is a red pesto that packs a WOW flavor punch. Toss with pasta or spread on a sandwich or use as a pizza base, if fact anyway that you would use a basil pesto, this tomato almond pesto will work. I think combining a bit of green and some of this red pesto could be remarkably on target this Holiday season!

Grilled fresh mozz with Sundried Tomato Pesto

Sundried Tomato and Almond Pesto
1/2 cup blanched almonds (see hints for easily blanching your own)
4 ounces sundried tomatoes and the oil they are packed in (1/2 an 8 ounce jar)
1 clove garlic
1/4 cup Romano cheese, grated
3/4 cup cherry, grape or pear tomatoes
3/4 teaspoon salt
Extra virgin olive oil as needed for proper consistency
Place almonds in a food processor bowl and pulse 7 or 8 times. Add remaining ingredients in order listed while blades are running and process until smooth. You may need to scrap down sides of bowl occasionally. Add additional olive oil as needed for proper consistency. Serve at room temperature. Refrigerate leftover pesto.

Rotini with Sundried Tomato Pesto

Hints: Blanch almonds by bringing 2 cups water to a boil. Pour 1/2 cup whole almonds into the water and continue to boil for 1 minute. Drain almonds in a colander and rinse with cold water. Place on a paper towel and slip skins off of each nut. Dry off on paper toweling and use according to recipe.

The skin comes off in one piece as the nut "pops" out

Tightly covered, the pesto will stay fresh at least a week in the fridge.

The photo above is of the pesto made with golden pear tomatoes and is more orange than pesto made with red grape or cherry tomatoes. Color adds a dimension that contributes to how pleasing the food will be. Taste and aroma and texture are all important and sometimes a cook will ignore color and/or presentation. Lost opportunity to enhance the experience.