Tomato And Almond Pesto (Pesto Alla Trapanese)
Makes Enough For 1 Pound Of Pasta
Ingredients
12 ounces cherry or grape tomatoes
1⁄2 cup fresh basil leaves
1⁄4 cup slivered almonds, toasted
1 small jarred pepperoncini, stemmed, seeded, and minced
1 garlic clove, minced
1 teaspoon salt
Pinch red pepper flakes (optional)
1⁄3 cup extra-virgin olive oil
Instructions
Process tomatoes, basil, almonds, pepperoncini, garlic, salt, and pepper flakes, if using, in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. With machine running, slowly drizzle in oil, about 30 seconds. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)
TOMATO, PINE NUT, AND ARUGULA PESTO
Substitute 1⁄4 cup pine nuts for almonds and 3⁄4 cup baby arugula for basil. Add 1-1⁄4 teaspoons grated lemon zest and 1 teaspoon lemon juice to food processor with other ingredients. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)
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