Anna's Pesto Trapanese

1. 1

   Rinse the cherry tomatoes and pat them dry.

2. 2

   Rinse the basil leaves and pat dry.

3. 3

   Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt.

4. 4

   Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.

5. 5

   With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.

6. 6

   Taste, and adjust seasoning.

7. 7

   If you're going to dress pasta within a couple of hours, leave the pesto at room temperature.

8. 8

   Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta.

9. 9

   Serve over 1 pound of hot cooked pasta.

10. 10

    Top with the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.