A Pesto Twist

With summer in full swing tomatoes are at their peak. Here is a twist on traditional pesto, adding tomatoes and almonds.


  • 10 ripe Roma tomatoes
  • ½ cup blanched and toasted almonds
  • 3 crushed garlic cloves
  • 1 cup torn basil leaves
  • 4 tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • salt and pepper


  1. Peel, seed, and roughly chop tomatoes.
  2. In a food processor combine garlic, basil, a touch of salt, almonds, and a bit of olive oil until creamy. Add tomatoes and the rest of the olive oil and process to your desired texture.
  3. Serve this over a pasta of your choice with grated cheese.

Serves 4

Try this with the Taft Street 2011 Old Vine Alexander Valley Zinfandel. Perfect for those cool summer nights!

Scroll to Top