Tomato Basil Pesto
With tomatoes, almonds, and spinach, this sauce puts a unique spin on classic pesto and makes a great topping for fresh-cooked pasta.
Ingredients
- 120 ml (½ cup) olive oil
- 4 tomatoes, quartered
- 20 g (½ cup) fresh basil leaves, chopped
- 15 g (½ cup) spinach
- 6 garlic cloves, peeled
- 1 teaspoon salt
- 170 g (1 cup) almonds, blanched
- ⅛ teaspoon ground black pepper
Directions
- Place olive oil, half of tomatoes, basil, spinach, garlic, salt, almonds, and black pepper into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 10-15 seconds. Stop machine and remove lid.
- Add in remaining tomatoes and secure lid.
- Select Variable 4.
- Quickly use On/Off switch to pulse the mixture while using the tamper to press the ingredients into the blades.
Notes
240 ml (1 cup) of pesto coasts 455 g (1 pound) of cooked pasta. Store extra pesto in refrigerator for up to 1 week.
Nutrition Information
| Serving Size | 60 ml (¼ cup) |
| Amount Per Servings | |
| Calories | 170 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Total Carbohydrate | 5 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 3 g |
