Almond, basil and tomato pesto with chicory

  • serves 10
  • Easy

Pesto is usually made with pine nuts but this version uses creamy almonds and tomatoes. Serve this rich vegetarian dip with grissini breadsticks for a quick party food or tossed with hot pasta as a weeknight supper.



  • semi-dried tomatoes 100g
  • whole almonds 50g, toasted
  • basil 15g, stems removed
  • flat-leaf parsley 20g, stems removed
  • parmesan 4 tbsp, grated
  • garlic 1 clove
  • extra-virgin olive oil
  • red or white chicory leaves or grissini to serve


  • Step 1

    Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil, chicory and grissini. Add some seasoning and start to purée. While it’s whizzing, pour in enough olive oil to make a dipping consistency. This is best made with a bit of texture to it, so don’t grind the nuts too finely.

    Taste for salt. Serve with red and white chicory leaves and grissini breadsticks, or you can use any crudités you like.

Nutritional Information

  • Kcals 117
  • Carbs 1.9g
  • Protein 2.6g
  • Fat 11.1g
  • Salt 0.22g
  • Saturates 1.8g
  • Fibre 0.9g