Pasta with fresh basil tomato pesto

 

So yummy-made with fresh cherry tomatoes 

Ingredients 

1 cup of toasted slivered almonds 

1 small garlic clove (or more if you like)

1/4 teaspoon red pepper flakes

1 cup tightly packed fresh basil

1 pound cherry tomatoes 

Salt

1/2 cup extra-virgin olive oil

1/2 cup grated pecorino Romano cheese (or a mix of Italian cheeses) and more for serving

12 ounces sturdy short pasta like gemelli or rigatoni- I used penne since I needed mine to be GF

Black pepper 

Directions 

1. Cook pasta to al dente

2. Meanwhile combine toasted almonds, garlic, and pepper flakes in food processor until course. Add tomatoes and basil and salt pulsing until blended but chunky. Stir in oil and cheese.

3. Toss pasta with the pesto- if too thick you can add a bit of pasta water.