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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute. Peel off the skins then chop into quarters. Remove the seeds and then roughly chop the rest of the flesh. Set aside. | 2. Toast almonds in a moderate oven until golden, about 5 to 10 minutes. | 3. Grind/Blend the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy. Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky). | 4. Add the tomatoes and red pepper flakes (optional); depending on your preferences, squash them gently or leave them slightly chunky. Add the rest of the olive oil in a drizzle until well combined and creamy. Taste for seasoning, then add salt and pepper if necessary. | 5. Toss with pasta and top with parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	10			25.2167	0.0	5.61	0.1417
almond	1/2	cup	blanched	963.56	0.0	0.0	109.0
garlic clove	6		peeled chopped	25.2167	0.0	5.61	0.1417
basil leaf	1/2	cup		25.2167	0.0	5.61	0.1417
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
red pepper flake	1/4	teaspoon		25.2167	0.0	5.61	0.1417
linguine	1			25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.