Tomato almond pesto

Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento

"This is quite the 'family secret' and has become my husband's all-time favorite pasta sauce," dietitian Timaree Hagenburger said. "I think it rivals most restaurants' sauces, while being amazingly healthful."

Ingredients

12 oz. cherry tomatoes
3/4 cup cooked, dark-colored beans
1/2 cup fresh basil
1/4 cup almonds, lightly toasted
1 clove garlic, pressed or minced
1 pepperoncini or banana pepper
1 tsp. salt

Directions

Combine all ingredients in a food processor and process until very smooth. Toss with 1 pound of cooked whole-grain pasta and a variety of grilled, sautéed or roasted vegetables. View the full recipe, along with tips for hosting a made-to-order pasta party.

Nutrition information (for 1/8 of sauce recipe): 38 calories, 1 g fat, 0 mg cholesterol, 6 g carbohydrate, 2 g fiber, 2 g protein, 334 mg sodium, 116 mg potassium.

The Nutrition Professor's Shop Smart, Prep Smart Tips:

Twelve ounces of cherry tomatoes is about 2 1/2 cups.
Pepperoncinis will keep longer in the refrigerator if you use only clean utensils to remove them from the jar.

Serves 8