Pesto Pantesco
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Pesto Pantesco

Ingredients

  • 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

Preparation

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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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...