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Tomato pesto[c] fotolia.com | printemps

Tomato pesto

Parduin restaurant Brandenburg

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Servings4 people
Skill levelEasy

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Toasted almonds and blistered tomatoes give this pesto a deep flavor. This pesto goes sensational with pasta or grilled vegetables. Mixed with cream cheese or sour cream it is also delicious spread on oven-fresh baguette bread.


  • 200 grams sun-dried tomatoes
  • 3/4 cup olive oil
  • 30 grams almonds
  • 30 grams parmesan
  • 1 garlic clove
  • Freshly ground black pepper
  • Salt


  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes.
  • Toast the dried almonds in a non-stick pan over medium-high heat, stirring frequently, until golden. Allow them to cool slightly.
  • Peel the garlic clove and cut parmesan in large cubes.
  • In a food processor or blender combine all the ingredients, process until well blended. Add olive oil when it is to dry. Season with salt and freshly ground black pepper to taste.
  • Serve fresh to pasta dishes or pour the pesto into four glasses and place in the refrigerator.

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