My summer glut favorite: Tomato Almond Pesto. We freeze it before the cheese is added, and just make a note to ourselves on the container that we'll need to buy cheese the week we're going to use it. It takes no cooking, which is nice for summer, defrosts really well, and if you grow your own tomatoes and basil, doesn't cost much! Plus, you get the taste of summer in the cooler months.
Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
Serves 4 to 6
If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
Ingredients
1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1/2 tsp red wine vinegar + 1/4 tsp red pepper flakes
Table salt
1/3 cup extra-virgin olive oil
1 pound pasta, preferably linguine or spaghetti
1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
Instructions
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature. (Or buy already toasted.)
2. Process cooled almonds, tomatoes, basil, garlic, vinegar, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ˝ cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and ˝ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.
Hope someone enjoys!