created by: Almond Board of California
description:
Whether it’s summer or winter, this recipe is adaptable. Choose your favorite options.
servings Makes about 3/4 cup
6 roma tomatoes
1 teaspoon olive oil
Salt and pepper
2-3 tablespoons Summer Pesto or Winter Pesto (recipes below)
Summer Herb Pesto : 3/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cloves garlic, peeled and chopped
1/4 cup grated Parmesan or Romano cheese
1/4 cup slivered almonds, roasted
1/4 cup extra-virgin olive oil, divided
Salt and pepper to taste
Winter Herb Pesto : 3 tablespoons chopped fresh rosemary
3/4 cup chopped fresh parsley
2 cloves garlic, peeled and chopped
1/4 cup grated Parmesan or Romano cheese
1/4 cup slivered almonds, roasted
1/4 cup extra-virgin olive oil, divided
Salt and pepper to taste
Preheat grill or broiler. Trim ends from tomatoes, and cut in half lengthwise. Brush with olive oil, season with salt and pepper, and place under broiler or on grill. Cook for 6 to 9 minutes, turning once, until tomatoes sizzle and brown around edges. Top each tomato half with 1 to 2 teaspoons pesto. Combine herbs, garlic, cheese, almonds and 2 tablespoons olive oil in a blender or food processor. With motor running, pour in remaining olive oil in a steady stream, blending until nearly smooth. Season with salt and pepper, and serve immediately or store airtight in the refrigerator for up to 4 days.
