blend · herb sauce
NATIONAL AWARD WINNERPrep 10 minStonedock Herb Almond
Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.
Lidia Bastianich's Stonedock Herb Almond, from the published recipe.
Ratio
Ingredients
- Basil — 1 cup loosely packed (25 g)
- Parsley — 1 cup loosely packed (40 g)
- Tomato — 2 plum tomatoes seeded chunked (200 g)
- Almonds — 1/2 cup toasted skinned (70 g)
- Garlic — 2 cloves crushed
- Red Wine Vinegar — 2 Tbsp (30 ml)
- Salt — 1 tsp kosher (6 g)
- Olive Oil — 1/2 cup EVOO (120 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Stonedock Herb Almond wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 3 national awards
- Lidia’s MarinaraNATIONAL AWARD WINNER
- Amberpoint Zesty Gremolata★ STARRED KITCHEN
- Salsa RusticaNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Herb Almond Tomato Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Lidia's Italy (pasta salad dressing) (published as “Herb Almond Tomato Dressing”). Full citation lives in Provenance.