TOMATO AND ALMOND PESTO

MAKES about 1½ cups, enough to sauce 1 pound of pasta

TOTAL TIME: 15 minutes

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We found cherry or grape tomatoes to be the best choice for this pesto because they are sweet, widely available year-round, and have a firm texture that is easy to process without turning to mush. Adding a small pepperoncini adds a nice spicy kick; ½ teaspoon red wine vinegar and ¼ teaspoon red pepper flakes can be substituted for the pepperoncini if necessary.

12

ounces cherry or grape tomatoes

½

cup packed fresh basil leaves

1

ounce Parmesan cheese, grated (½ cup)

¼

cup slivered almonds, toasted

1

small pepperoncini (hot pepper in vinegar), stemmed, seeded, and minced

1

garlic clove, minced

Salt and pepper

Pinch red pepper flakes (optional)

⅓

cup extra-virgin olive oil

Process tomatoes, basil, Parmesan, almonds, pepperoncini, garlic, 1 teaspoon salt, and pepper flakes, if using, in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Transfer to bowl and season with salt and pepper to taste.

VARIATION

TOMATO, PINE NUT, AND ARUGULA PESTO

Substitute ¼ cup toasted pine nuts for almonds and ¾ cup packed baby arugula for basil. Add 1¼ teaspoons grated lemon zest and 1 teaspoon lemon juice to food processor with other ingredients.