I hope you have a great fall weekend planned. I got talked into walking 19 miles tomorrow by my friend that is always talking me into doing crazy things. So I guess I better load up on some pasta tonight. Lately I have been getting a lot of yummy recipes from my Epicurious App. It lets you sort through their thousands of recipes and keep your favorites. And this has become a fast favorite and it’s done in no time.
3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Parmesean (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound spaghetti
1. Bring a pot of water to boil. Boil spaghetti. Save a cupful of the starchy pasta water.
2. Prepare the pesto while the water is boiling and the pasta cooking. Sauté the almonds in a little olive oil until tan and you start to smell them.
3.Put basil, garlic, and salt in food processor and chop. Put aside.
4.Put in almonds and pulse until size of orzo.
5. Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
6. Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
**Image via The Sweet Kitchen**