Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

Do you have 3 million extra cherry tomatoes from your garden that you can't seem to use up fast enough??? If you do, you NEED to try this recipe from America's Test Kitchen! It's SO good - easy and fresh - try it tonight! I've even made the pesto without the pasta and put it in the freezer for later:)


1/4 cup slivered almonds
2 1/2 cups cherry or grape tomatoes
1/2 cup packed fresh basil leaves
2 medium garlic cloves (pressed)
2 pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (similar to the pickled banana peppers)
1 tsp. salt
pinch of red pepper flakes
1/3 cup olive oil
1 pound pasta, preferably linguine or spaghetti
1/2 cup Parmesan cheese, grated, plus extra for serving (I've been leaving this out since I can't eat dairy and you can't even tell - seriously)

1. Toast almonds in small skillet over medium heat, stirring frequently, until golden and fragrant, 2 to 4 minutes. Cool to room temperature.

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, salt and red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. Meanwhile, bring 4 quarts water to a boil in large pot. Add pasta and i tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. (sometimes I have to use all the water, sometimes I don't use any of it). Serve immediately.