Almond, Garlic and Tomato Sauce

    15 minutes

    Versatile no-cook sauce for garlic lovers with garlic, almonds tomatoes and basil. An easy sauce for hot spaghetti, fried eggplant slices or BBQ'd meat. Use less or more garlic as desired. Made in a food processor so is extra quick and easy!

    25 people made this

    Serves: 6 

    • 1/2 cup raw almonds
    • 7-8 cloves garlic
    • 400g can diced tomatoes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 5 basil leaves
    • 2 teaspoons finely chopped parsley
    • 1/4 cup (60ml) extra virgin olive oil

    Preparation:15min  ›  Ready in:15min 

    1. Using a food processor, blitz the almonds 30 - 40 seconds to a fine powder.
    2. Add salt, pepper and garlic. Blitz till garlic is finely crushed.
    3. Add basil, parsley, oil and tomatoes, blend again till mixed through. Refrigerate in a glass bowl.

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    Reviews in English (23)


    This recipe is great, as written. I served it over hot thin spaghetti. I used 10 ounces of spaghetti to feed the family and used only about 1/3 of the sauce. It coated the spaghetti nicely. This is like using basil pesto on spaghetti; pesto is also not a cooked sauce. If you don't like garlic, then I would not make a "garlic sauce." If it seems too dry for you when you add it to the pasta, you can always save a little bit of the pasta water and add it to the spaghetti after you have coated it with the sauce. This is like many of the true Sicilian sauces that we serve in our Italian household. Yum!  -  28 Jan 2010  (Review from Allrecipes USA and Canada)


    YUM! FAST! EASY! I served the tossed pasta over a bed of sautéed veggies. Nice to have something new and garlicky for pasta. Thanks, Linda. Update: I used this for a pasta salad and it was great too! It coats everything with no drip (dry but NOT dry) and even after a few days in the fridge zero excess liquid means NO soggy veggies. The salad was eaten and enjoyed to the last bite instead of getting tossed due to being soggy. Thanks for sharing this gem!  -  08 Mar 2009  (Review from Allrecipes USA and Canada)


    OK I have mixed feelings on this. I agree with previous poster that this sauce benefits from being cooked. I tried it both as written with grilled chicken and hot tossed through spaghetti. The garlic was far too raw tasting & overpowering when not cooked. I ended up adding a lot more basil and topped my 'cooked sauce' with plenty of parma cheese.  -  20 Apr 2009  (Review from Allrecipes USA and Canada)