Pesto alla Trapanese

This was a quick dinner that I whipped up at the beginning of the week. Dad found the recipe from the genius team at America's Test Kitchen. So easy and so good.


PESTO ALLA TRAPANESE
(from America's Test Kitchen)

Serves 4 to 6

1/4 cup slivered almonds
12 oz cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced or pressed (about 1 teaspoon)
**1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced
Pinch of salt
Pinch of red pepper flakes (optional)
1/3 cup extra-virgin olive oil

1 lb pasta

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.


2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.



3. Meanwhile, 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 transfer back to cooking pot.


4. Add pesto to pasta and toss until coated, adjusting consistency with reserved pasta cooking water. Serve immediately.

** A half teaspoon of red wine vinegar and 1/4 teaspoon of red pepper flakes an be substituted for the pepperoncini.