Description

This dish is easy to make, quick and very fresh. You don't have to be a fan of pesto to enjoy it. Serve it as the main dish, or as a side dish to your favorite meat. Serve with a salad and garlic bread.

Ingredients

• ¾ lb. cherry tomatoes
• 12 leaves fresh basil
• ⅓ c. whole almonds, lightly toasted
• 1 garlic clove, crushed and peeled
• ¼ t. peperoncino
• ½ t. kosher salt, plus more for cooking the pasta
• ½ c. extra-virgin olive oil
• 1 lb. spaghetti
• ½ c. Parmigiano-Reggiano, freshly grated

Steps

1. Rinse the cherry tomatoes and and the basil and pat them dry.
2. Place the tomatoes into a blender or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces remain.
3. With machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. If you're going to eat the pasta in a couple of hours, leave the pesto at room temperature, refrigerate it for longer storage, up to 2 days, but return to room temperature before cooking the pasta.