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, almonds, basil leaves, pepper flakes, and 1/2 t salt. 3. Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived. 4. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. 5. Taste, and adjust seasoning. 6. Heat 6 quarts water with 1 T salt to the boil in a large pot. 7. Scrape all the pesto into a big warm bowl. 8. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto. 9. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. 10. Serve immediately in warm bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
