Serves 4

Prep time 20 mins

Ingredients

1 can (28 oz.) Contadina® San Marzano Whole Tomatoes

1/2 cup blanched almonds 

1 clove garlic

1 1/2 tsp. kosher salt

1/2 cup packed fresh basil leaves, plus more for garnish

1/4 cup packed fresh parsley leaves, plus more for garnish

2 Tbsp. packed fresh mint leaves, plus more for garnish

1/3 cup olive oil

1/2 cup grated Parmesan cheese, plus more for garnish

1 lb. hot cooked short pasta, such as gemelli or rotini, plus up to 1/2 cup reserved hot pasta cooking water

Directions

  1. Using a fork, transfer tomatoes from the can to a bowl. Refrigerate or freeze remaining tomato juice for other uses (see Tip).

  2. Place almonds, garlic and salt in the bowl of a food processor. Process about 10 seconds, until coarsely chopped. Add tomatoes, basil, parsley, mint, olive oil and cheese. Pulse about 8 times, until a slightly chunky paste forms.

  3. To serve, toss pesto with hot cooked pasta, adding 2 Tbsp. reserved hot pasta cooking water at a time, until sauce coats pasta well.

TIP: Tomato juices can be used in other tomato sauces, roasts, soups, stews, braises, slow cooker dishes and more. Store in a separate closed container.  Keeps 2 days in the refrigerator, 2 months in the freezer.

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