Sicilian Pesto
 
Recipe adapted from Marcella Says (2004) by Marcella Hazan
 
2 oz. (about ½ heaping cup) whole, roasted almonds
 
2 whole garlic cloves, peeled
 
4 Tbsp. extra virgin olive oil
 
2 Tbsp. grated pecorino romano cheese
 
½ cup tightly packed fresh arugula leaves
 
¼ tsp. dried red chile pepper flakes
 
3 to 4 firm, fresh plum tomatoes, seeded and chopped
 
1 tsp. fine sea salt                
 
Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
 
Makes enough pesto for 1 pound of pasta. 
 
This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
 
Also refreshing made with fresh mint leaves. Yum!
 
Enjoy.