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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I saw this recipe on A Moveable Feast on PBS. It's by Lidia Bastianich of Lidia's Italian Kitchen fame. I haven't tried it yet, but I'm putting it here for safe keeping. Can't wait for those first cherry tomatoes of summer! Ingredients:
2 1/2 cups cherry tomatoes, very ripe and sweet (3/4 pound) |
12 large fresh basil leaves |
1 garlic clove, crushed and peeled |
1/3 cup whole almond, lightly toasted |
1/4 teaspoon red pepper flakes (to taste) |
1/2 teaspoon coarse sea salt (to taste) or 1/2 teaspoon kosher salt (to taste) |
1/2 cup extra virgin olive oil |
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese |
Directions:
1. Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
2. Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
3. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste, and adjust seasoning. If you're going to dress pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta.
4. Serve over 1 pound of hot cooked pasta. Top with the cheese.
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