- Ripe Tomatoes
- Extra Virgin Olive Oil
- Whole-Wheat Linguine
- Some Pasta
- Freshly Grated Parmigiano
- Black Pepper
We can get started going to need lots of fresh basil some beautiful ripe tomatoes that can be any tomatoes you’d like I prefer these little ones because they’re nice and sweet some pasta of your choice this is some whole-wheat linguine I’ll talk about this in just a minute some almonds a little garlic some extra virgin olive oil salt we’re gonna need some freshly grated parmigiano and of course you are going to need just a little bit of black pepper too which I didn’t have out but I will now for the pasta traditionally use regular white pasta which I often very often use in this recipe but I really love whole grain whole wheat or even a brown rice pasta because a slight nuttiness of it I think goes so well with the pesto because of the almonds.
So,I want to have it on hand like to use brown rice pasta which also makes the dish gluten free or I like to use whole wheat because again like nuttiness is just perfect now, I’ve got a big pot of salted boiling water that is just I can hear a bubbling and boiling away so, I’m gonna add my pasta to it to give it a stir and then.we’ll come back here to make our pesto.I just lightly toasted my almonds and a dry skillet just for a couple minutes it really brings out their nuttiness now these are not salted they’re just plain ol almonds. I’m gonna add to my food processor and because they’re slightly warm it’s gonna make everything just really sing as soon as you add it all in here your basil look at this beautiful basil and these tomatoes.
Which I’m not even going to cut because they are going to just process beautifully and then. I need my garlic and then just my hands wet and just a pinch salt and now I’m just going to pulse this until it’s like a rough puree and then. we’ll start streaming in our olive oil that smells incredible I’m gonna add some black pepper okay now what I’m gonna do is I’m going to pause this while streaming in my olive oil and then.I’m just gonna let it go until the mixture is really nicely blended if you want to really chunky it leave it chunky if you want to really smooth just take it all the way it’s completely up to you so we’re just gonna pretend that that didn’t happen don’t work for you because that just kind of works for me too alright let’s see.
I actually gonna just end it first and then we’ll blend how about that just to make sure that doesn’t happen again I’m gonna add in my Jonel stir that in it smells out-of-this-world fantastic it’s going to just coat that pasta so beautifully okay I’m just gonna clean up I’m gonna go check out my pasta drain it come back here and then we’ll put the whole thing together okay got my pasta fully cooked and drained I got right in get rid of my spatula and just give it a really good toss and you wouldn’t just not believe what happens to this as soon as the hot pasta hits the pesto it is just magnificent there’s just something magical that happened it almost like it awakens all those flavors it’s phenomenal really what you should do is let the sit of room temperature for about you know 15-20 minutes or so and this would just soak up all that lovely nutty pesto.