Linguine with Tomato-Almond Pesto
Why I Love This Recipe
Ingredients You'll Need
1 large handful basil
2 garlic cloves
a pinch sea salt
3/4 cup toasted slivered almonds
6 plum tomatoes
1/2 cup grated Pecorino
1/4 cup olive oil
pepper
1 pound hot, cooked linguine
Directions
Pulse together basil, garlic and salt. Add almonds and pulse until coarsely chopped. Add tomatoes, Pecorino, olive oil and pepper; whirl briefly. Toss with hot, cooked linguine, using up to 1 cup cooking liquid to reach desired consistency. Serve warm or at room temperature.
