Anna'S Spaghetti W Pesto Trapanese (Lidia)

1. 1

   Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.

2. 2

   Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. 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.

3. 3

   With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)

* Per serving · 4 servings · Values may vary.

No additional tips available.