Got tomatoes? I've got you covered.
We have a tree-filled, shady backyard which makes it almost impossible to have a garden. A couple of containers of basil is about all this mama's patio can handle with the few hours of sunlight it receives. Thank goodness for friends and their donations of tomatoes from their abundant sun-filled gardens!
Tomato Almond Pesto
6 plum tomatoes, quartered
3/4 cup slivered almonds
1/2 cup freshly grated parmesan
1/4 to 1/3 cup extra virgin olive oil
1 large handful basil, washed
3 cloves garlic
generous pinch of sea salt
pinch of crushed red pepper flakes (optional)
1 pound whole wheat linguine, cooked, drained (reserving a little of the cooking liquid)
Toast the almonds in a little bit of olive oil and cool. (I've also skipped this step and used the almonds raw. This works fine too.) Place them in a food processor and pulse until the size of orzo pasta. Place the almonds in a bowl and set aside.
Place the basil, garlic, salt and crushed red pepper in the food processor. Give it a quick blend. Add the almonds, quartered tomatoes and cheese. Turn on the food processor and add the olive oil in a steady stream. Season with cracked pepper and adjust salt to taste.
Toss with the linguine and thin with a little bit of the reserved pasta water, if needed.
Link to: Skip to my Lou, Delightfully Dowling, Jam Hands, Everyday Mom's Meals, Midnight Maniac, This Chick Cooks, Fave Diets