Spaghetti with Almond Pesto
(Contributed by Ursula) The perfect pesto to savor while Northerners wait for great swathes of basil to ripen in earnest for pesto Genovese. – Ranylt
¾ cup almonds, slivered
Handful fresh basil leaves
2 garlic cloves, peeled
1 tsp salt
3 large tomatoes, quartered
¼ cup olive oil
Black pepper, to taste
1 pound spaghetti
1. Sauté the almonds in a large skillet using a little olive oil. Cool, then pulse in a food processor until they break down into coarse pieces. Set aside.
2. Place basil, garlic and salt in the food processor and blend. Add the almonds, tomatoes, olive oil and black pepper and blend again.
3. Cook spaghetti in salted water. Drain, reserving some of the cooking water. Turn the stove temperature to low.
4. Place spaghetti back in the pot and toss with almond pesto sauce over low heat for a minute. If the sauce is too thick for your taste, dilute with reserved pasta cooking water.
(Posted by Ranylt on behalf of Ursula)
