This is an old sicilian pesto, new to me. It's beautiful, smells good, tastes good and is really fresh and simple.
Trapanese Pesto Sauce
1/3 C. blanched almonds, lightly toasted
1 plump garlic clove
12 big basil leaves
3/4 lb. cherry tomatoes
1/2 t. kosher salt
1/2 C. olive oil
- blend the above in cuisinart, dry ingredients first, then olive oil to emulsify
- toss fresh pesto with warm strained pasta and 1/2 C. shaved romano
- serve
