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Pesto-Tomato and Almond

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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.

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Ingredients

  • 1/4 1/4 cup 1/4 cup slivered almonds
  • 12 12 ounces 2 cherry or grape tomatoes (about 2 ½ cups)
  • 1/2 1/2 cup 1/2 cup packed fresh basil leaves
  • 1 1 medium 1 garlic clove , minced 1 tsp
  • 1 1 small 1 small pepperoncini ½ tsp stemmed, seeded, minced
  • Table salt
  • Pinch Pinch red pepper flakes (optional)
  • 1/3 1/3 cup 1/3 cup extra-virgin olive oil
  • 1 1 pound 1 pound pasta , preferably linguine or spaghetti
  • 1 1 ounce 1/2 Parmesan cheese , grated (about 1/2 cup), plus some extra for serving

Details

Servings 4

Preparation

Step 1

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.

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