Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.
A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
Ingredients
| 1/4 | cup slivered almonds |
| 12 | ounces cherry or grape tomatoes (about 2 1/2 cups) |
| 1/2 | cup packed fresh basil leaves |
| 1 | medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) |
| 1 | small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note) |
| Table salt | |
| Pinch red pepper flakes (optional) | |
| 1/3 | cup extra-virgin olive oil |
| 1 | pound pasta , preferably linguine or spaghetti |
| 1 | ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving |
Instructions
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.
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