Makes enough to sauce 2 pounds of pasta
Pesto works with most pasta shapes--everything from linguine to penne. As with traditional pesto, this one is quite thick, so make sure to reserve some of the pasta cooking water to help thin it out.
| 1/3 | cup slivered almonds , toasted |
| 2 | cups fresh packed basil leaves |
| 1/2 | cup packed fresh parsley |
| 1 | pound plum tomatoes , cored and seeded |
| 1/4 | cup drained capers |
| 3 | anchovy fillets , rinsed and drained |
| 3 | cloves garlic , peeled |
| 1/2 | teaspoon red pepper flakes |
| 1/2 | cup finely grated Pecorino cheese |
| 1 | tablespoon lemon juice |
| 1/3 | cup extra-virgin olive oil |
| | Table salt and ground black pepper |
1. Pulse almonds in food processor or blender until finely chopped. Add basil, parsley, tomatoes, capers, anchovies, garlic, pepper flakes, and Pecorino and blend until smooth. With machine running, add lemon juice, then add oil in steady stream until emulsified. Season with salt and pepper.
2. Toss pesto with cooked pasta and reserved pasta cooking water, if necessary, and serve.
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