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!