Pasta with Tomato and Almond Pesto



  • 1/4 cup slivered almonds
  • 12 ounces cherry or grape tomatoes ((about 2 1/2 cups))
  • 1/2 cup packed fresh basil leaves
  • 1 garlic clove, (minced)
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1 pound linguine or spaghetti noodles
  • 1/2 cup Parmesan cheese, (grated (about 1/2 cup), plus extra for serving)
  • Fresh basil for garnish, (optional)


  1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Set aside to cool.
  2. In a food processor, process cooled almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes and salt until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in the olive oil, about 30 seconds. Set pesto aside.
  3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and return to the pot.
  4. Stir in the pesto and 1/2 cup Parmesan into the cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve with extra Parmesan, if desired.

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