Farmgirl's Lower Fat, Full Flavor Pesto

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Farmgirl's Lower Fat, Full Flavor Pesto

 

Pesto recipes abound, but this one is different than most: it calls for

almonds and tomatoes, and a relatively small amount of olive oil.

The tomatoes are my own addition. They give the pesto a subtle new flavor

while thinning it out. I love the strong, salty taste (and lower price) of

pecorino romano and always keep some around, but real parmigiano reggiano

can of course be substituted. This pesto will keep several days in the

fridge. You can cover the top with a thin layer of olive oil to keep it from

discoloring if that sort of thing bothers you.

 

Makes about 1-1/2 cups

 

1/2 cup (about 2-1/2 ounces) raw or roasted whole almonds

4 ounces fresh basil leaves (about 4 cups packed, but it's best if you weigh

it)

6 Tablespoons extra-virgin olive oil

6 large cloves garlic, peeled

1/2 cup finely grated pecorino romano cheese

10 ounces fresh tomatoes (about 3 smallish) any kind, quartered

1/2 teaspoon salt

 

If using raw almonds, spread them on a baking sheet or piece of aluminum

foil and place in a 350 degree oven for 8 to 10 minutes--a toaster oven

works great for this, especially in summer.

 

Mix all ingredients, including almonds, in a food processor until thoroughly

combined and the consistency you like. Or you can use a giantic mortar and

pestle if you're trying to build up your arm muscles. Add more salt to taste

if necessary.

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stories and photos of her crazy country life on 240 remote Missouri acres.