1. Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. 2. Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and 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. 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 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 adding to pasta. 4. Serve over 1 pound of hot cooked pasta. Top with the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
