January 24, 2011

Pesto Take II

Stud and I love pesto.  Love love love.  And you all know Stud loves red pepper flakes.  So when I found a pesto recipe that involved pepper flakes (and from Cooks Illustrated - must be good), I knew we had to give it a try.  It's a tomato based pesto and it uses almonds instead of pine nuts, and it's creamy and delicious.  Pasta alla Trapanese if your cool and Italian.

Tomato and Almond Pesto
1/4 c. clivered almonds
12 oz. cherry tomatoes (about 2.5c.)
1/2 c. packed fresh basil leaves
2 cloves of garlic (more if desired)
1/4 t. red pepper flakes
1/2 t. red wine vinegar
1/3 c. olive oil
1 lb. pasta
Parmersean cheese

Toast the almonds until pale golden and fragrant, about 2-4 minutes.  In a blender or food processor, combine the almonds, tomatoes, basil, garlic, pinch of salt, pepper flakes and red wine vinegar.  Once they are all combined, slowly add in the olive oil while the machine is running.  Add to cooked pasta and enjoy!

I love pesto to eat and because it is so simple to make.  This one takes just a few minutes and makes for a quick and easy weeknight dinner.  Or if you like to plan ahead, you can freeze the pesto!  Pour the pesto into muffin tins and put in the freezer. Once the pesto is frozen, remove and keep in a plastic bag.  Each serving is good for about 1/2 lb. pasta.  So if you ever actually cook for one instead of six like I do, it would be perfect!  I can just make a whole batch.  We like to eat around here.

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