Mediterranean Diet Tomato Pesto
Brighten up your meals with this vibrant Mediterranean Diet Tomato Pesto, a wholesome twist on traditional pesto that’s bursting with bold, sun-kissed flavors. Made with a delightful blend of sun-dried and fresh cherry tomatoes, fragrant basil leaves, and toasted almonds, this nutrient-packed sauce is elevated with Parmesan cheese, garlic, and a splash of zesty lemon juice. The rich, silky texture comes together with heart-healthy extra virgin olive oil, creating a versatile condiment that pairs beautifully with pasta, whole-grain bread, or grilled vegetables. Ready in just 15 minutes with no cooking required, this Mediterranean-inspired recipe is a quick and delicious way to infuse your dishes with the taste of the sunny coast. For lovers of healthy, easy recipes full of bold Mediterranean flavors, this tomato pesto is a must-try!
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Ingredients
- 1 cup (packed) Sun-dried tomatoes
- 1 cup Cherry tomatoes
- 1 cup (packed) Fresh basil leaves
- 0.25 cup Raw almonds
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Extra virgin olive oil
- 2 whole Garlic cloves
- 1 tablespoon Freshly squeezed lemon juice
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Begin by soaking the sun-dried tomatoes in warm water for about 10 minutes to soften them. Drain and set aside.
Step 2
Rinse the cherry tomatoes and cut them into halves.
Step 3
Toast the raw almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Allow them to cool slightly.
Step 4
In a high-powered blender or food processor, combine the sun-dried tomatoes, cherry tomatoes, fresh basil leaves, toasted almonds, grated Parmesan cheese, garlic cloves, lemon juice, sea salt, and black pepper.
Step 5
Pulse the mixture a few times to break down the larger ingredients, then start blending on low speed while gradually pouring in the extra virgin olive oil. Continue blending until the pesto becomes smooth but still maintains some texture.
Step 6
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Step 7
Transfer the tomato pesto to an airtight container and refrigerate if not using immediately. It will keep well in the fridge for up to 5 days.
Step 8
Serve the pesto as a spread on whole-grain bread, mixed into pasta, or as a topping for grilled vegetables or lean proteins.
Nutrition Facts
| Serving size | (359.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 953.1 |
| Total Fat 81.7g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 20mg | 0% |
| Sodium 1572.1mg | 0% |
| Total Carbohydrate 48.2g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 26.5g | |
| Protein 25.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 432.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 2608.6mg | 0% |
Source of Calories