- ¼ cup slivered almonds
- 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
- ½ cup packed fresh basil leaves
- 1 medium garlic clove, chopped
- ½ teaspoon red wine vinegar
- Pinch of red pepper flakes
- ¾ teaspoon coarse kosher salt
- ⅓ cup extra-virgin olive oil
- 1 pound linguine or spaghetti noodles
- ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
- Fresh basil for garnish, optional
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INSTRUCTIONS
- In a large pot of salted boiling water, cook the noodles according to package directions.
- While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
- In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty 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 over the pesto sauce, add the Parmesan cheese, and toss to combine.
- Serve immediately with extra Parmesan and fresh basil, if desired.
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