Pesto Pantesco
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Pesto Pantesco


  • ¾ cup peeled almonds, lightly toasted

  • 2 pounds tomatoes, peeled and chopped

  • 2 large cloves garlic

  • ½ cup basil

  • ½ cup parsley

  • ½ cup mint

  • 3 tablespoons capers

  • 1 teaspoon red pepper flakes

  • 1 cup grated pecorino cheese

  • ½ cup EVOO

  • Salt

  • 1 pound casarecce or other short-cut pasta


Serves: 4

Put a large pot of water on to boil.  

Pulse the almonds until finely chopped, then add the remaining ingredients except the EVOO. Pulse the sauce to combine into a thick paste, then stream in the EVOO.   

Salt the water and cook pasta 1 minute less than package directions. Reserve 1 cup of the starchy cooking water, drain pasta and place in large bowl. Add the pesto and combine and toss with the pasta, then adjust the seasoning. 

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