All RecipesEntrées Peanut and Tomato Pesto by Amy Wood October 16, 2013 5.2K Peanut and Tomato Pesto Print Recipe Yields: 4-6 Servings Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients 2 ½ cups cherry tomatoes ½ cup roasted peanuts 16 large basil leaves ½ teaspoon salt 1 large clove garlic, peeled and crushed ½ cup extra-virgin olive oil Instructions Rinse the cherry tomatoes and basil and pat dry. Drop the tomatoes into a food processor bowl, followed by the basil, garlic, peanuts and ½ teaspoon salt. Process for about one minute to form a fine puree; scrape the bowl and proceed again. With the machine still running, pour in the olive oil in a slow stream to emulsify into a thick pesto. For serving, use tomato pesto like traditional pesto in such dishes as spaghetti and seafood. For the dish, toss cooked pasta with half the pesto and then top with breadcrumbs, chopped toasted peanuts, chives, the remaining pesto and seafood such as poached or grilled shrimp or scallops. Garnish with chopped nuts before serving. vegetarian 0 FacebookTwitterPinterestEmail previous Fruit and Spice Breakfast Bulgur next Sparks’ Chocolate Peanut Butter Smoothie More Like This Peanut Butter Garlic Noodles Peanut Butter Coconut Wings Gluten Free Brownie Magic Crust Peanut Pie Caramel PB Cream Pie Almost Empty Jar Peanut Butter Sauce Peanut Crusted Fish Taiwanese Peanut Butter Noodles Peanut Sauce for Chicken Satay Peanut Butter Yule Log