Chef notes
If you've never added tomatoes to a classic pesto, you're missing out. This hearty Italian classic also incorporates almonds for an extra-satisfying dish.
Ingredients
- 1/2 pounds ripe cherry tomatoes
- 2 cups fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup almonds
- 2 cloves of garlic
- Salt and pepper
- 1/4 cup fresh grated parmesan cheese
- 12 ounces any pasta of your choice
Preparation
1.Fill a large pot with water, add a generous pinch of salt, bring it to a boil, add the pasta and cook according to package instructions. Drain it well.
2.In a food processor, add the tomatoes, almonds, garlic, basil, salt and pepper and pulse to blend it a bit. Add the olive oil and continue to pulse until you reach your desired consistency. It should have some texture without being a completely smooth paste.
3.Add the pesto to a bowl, stir in the parmesan and set aside while you drain the pasta.
4.Toss the pesto with the cooked pasta and serve!
