1/4 c slivered almonds (pine nuts might work?)
10-12 oz. cherry or grape tomatoes
1/2 c packed fresh basil leaves
1 med. garlic clove, chopped
1/2 tsp red wine vinegar
pinch of red pepper flakes
3/4 tsp kosher salt
1/3 c extra virgin olive oil
1 lb. thin spaghetti noodles
1/2 c freshly grated Parmesan cheese (extra okay!)
fresh basil for garnish
Start your pot of salted water boiling and cook noodles according to directions. While noodles are boiling, toast the almonds in a small, nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
In a food processor or blender, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides and process again until the mixture is mostly smooth. With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
Drain the noodles and return to the pot. Pour the pesto sauce over the noodles, add the Parmesan cheese and toss to combine. Serve immediately with extra Parmesan and fresh basil, if desired.
From Mel's Kitchen Cafe
