Pesto-Tomato and Almond

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

Pesto-Tomato and Almond

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

  • ¼

    cup slivered almonds

  • 12

    ounces cherry or grape tomatoes (about 2 ½ cups)

  • ½

    cup packed fresh basil leaves

  • 1

    medium garlic clove , minced 1 tsp

  • 1

    small pepperoncini ½ tsp stemmed, seeded, minced

  • Table salt

  • Pinch red pepper flakes (optional)

  • cup extra-virgin olive oil

  • 1

    pound pasta , preferably linguine or spaghetti

  • 1

    ounce Parmesan cheese , grated (about ½ cup), plus some extra for serving

Directions

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature. 2. Process cooled almonds, tomatoes, basil, garlic, 1 teaspoon salt, pepperoncini or red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot. 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.


Nutrition

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