Many pesto recipes call for a basil base, but instead this pesto uses fresh tomatoes as a base. It creates a fresher and lighter taste (I think), but still contains in the garlicky flavor of basil pesto.
I decided to add chicken to the dish as well as a sprinkling of fresh basil and tomatoes to pack a bit more flavor into it. It didn’t disappoint! This is a very quick meal and works great for weeknights. It’s from my “Cooking for Two” cookbook, but I think it made enough for 4, if you have bread or a salad on the side. Enjoy!
Spaghetti with Tomato & Almond Pesto (serves 2-4)
1/2 lb spaghetti
1 cup cherry or grape tomatoes, plus extra for topping
1/4 cup fresh basil, plus extra for topping
2 Tbs slivered almonds, lightly toasted
1 clove of garlic
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 tsp red wine vinegar
3 Tbs olive oil
1/4 cup Parmesan, plus more for topping
1 chicken breast, grilled
Start by boiling 4 quarts of water in a large pot. Add spaghetti and cook until al dente.
Meanwhile in a food processor or blender, combine tomatoes, basil, almonds, garlic, red pepper flakes, salt and vinegar. Process until smooth, about 1 minute. With the food processor or blender still running, slowly pour in the olive oil and process until emulsified.
Drain pasta and return to pot. Mix in pesto and Parmesan cheese. Divide between serving bowls and top with tomatoes, basil and grilled chicken, if desired.
Recipe from Cooking for Two (America’s Test Kitchen)