“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!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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