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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Â3/4 pound(s) cherry tomatoes, very ripe and sweet |
12 piece(s) basil leaves, large/fresh |
/ cup(s) whole almonds lightly toasted |
1 clove(s) garlic crushed |
Â1/4 teaspoon(s) crushed red pepper |
Â1/2 teaspoon(s) coarse sea salt - plus more for pasta water |
Â1/2 cup(s) extra virgin olive oil |
1 pound(s) spagetti |
Â1/2 cup(s) parmagiano cheese freshly grated |
Directions:
1. While pasta is cooking in boiling, salted water, combine first 7 ingredients in a food processor or blender and blend into a paste.
2. When pasta is done, toss with just enough pesto to coat.
3. Plate, sprinkle with cheese and a drizzle of olive oil, and serve.
4. Options -
5. Sea Salt replace with Kosher Salt
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