Spaghetti with Pesto alla Trapanese

David Priestley

3/4 pounds (2.5 cups) cherry tomatoes 
12 large fresh basil leaves
2 cloves of garlic
1/3 cup whole almonds (lightly roasted on the stove in olive oil 2-4 minutes)
1/4 tsp hot red pepper flakes (more to taste)
1/2 tsp red wine vinegar
1/2 teaspoon coarse sea salt or kosher
1/2 cup extra virgin olive oil
1/2 cup freshly shredded medium cut parmigiano

In a food processor, blend for 1 to 2 minutes: tomatoes, basil, garlic, almonds, red pepper flakes, vinegar and salt.  Blend until a fine puree with a smooth texture.  Slowly drizzle in the olive oil while the blender is running, this helps to emulsify the puree into a thick pesto.  Taste, and adjust with salt and red pepper flakes.  

Toss with your cooked spaghetti 

The recipe is having very fresh full flavor tomatoes.

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