This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.
Ingredients
2 garlic cloves
3/4 cup slivered blanched almonds (3 ounces)
1 cup coarsely chopped fresh basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded
1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
1/3 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes (6 ounces), halved
1 pound dried fettuccine (not egg)
Garnish: fresh basil leaves
Directions
Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately.
