Top | The Geometry of Pasta
(recipe, Caz Hildebrand & Jacob Kenedy)
Few sauces going by the name of "pesto" are worth eating, other than the famous pesto Genovese. This is one of those rare exceptions.
- ⅔ to ¾ cup blanched almonds
- 2 garlic cloves, crushed
- 1 bunch basil (¾ to 1 oz.)
- 10½ oz. ripe cherry tomatoes
- ⅓ cup extra-virgin olive oil
- Grated pecorino Romano, to serve (optional)
- Grind the nuts and garlic in a food processor until fine, then add the basil leaves followed by the tomatoes. When you have a fine but still textured paste, stir in the oil by hand. Season with salt and pepper to taste.
- This sauce may be served on top of pasta or stirred through it, but never cooked with it in a pan. Great with grated perorino, or without.