How to make it

  • Heat a small skillet over medium-high heat and add the nuts. Cook, stirring constantly, until golden, 3-4 minutes. Immediately remove from the pan.
  • Place the basil leaves, garlic, nuts, and olive oil in a blender or food processor and process until smooth. Stop and scrape down the sides. Add the cheese and red pepper flakes and pulse a few times to make a thick paste. Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.
  • 27 calories per tablespoon
  • NOTE: Got this off the internet. Was credited to "You Say Tomato" by Joanne Weir.

Reviews & Comments 2

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    " It was excellent "
    sparow64 ate it and said...
    Best pesto recipe I've seen, love the tomatoes.
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    " It was excellent "
    chefmeow ate it and said...
    Tomatoes in pesto has to be great. 5 here.
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