Shelly's Recipe

GARDEN PESTO SAUCE

Category: Sauces - Miscellaneous

1/3 cup slivered almonds, toasted
2 cups packed fresh basil
1/2 cup packed fresh parsley
1 lb plum tomatoes, cored and seeded
1/4 cup drained capers
3 anchovy fillets, rinsed and drained
3 clove garlic, peeled
1/2 tsp red pepper flakes
1/2 cup finely grated pecorino cheese
1 tbsp lemon juice
1/3 cup olive oil
Salt and pepper

Pulse almonds in a food processor until finely chopped. Add next 8 ingredients until smooth. With machine running, add lemon juice, then add oil in a steady stream until emulsified. Season with salt and pepper. Toss pesto with cooked pasta and some reserved pasta cooking water, if to thick, and serve. Makes enough for 2 lbs.