- 2/3 cup raw almonds
- 1 cup basil leaves
- 1 cup grated Parmigiano cheese
- 3 tomatoes
- 2 tablespoons capers
- 2/3 cup olive oil
- 1 pound spaghetti
Bring a large pot of salted water to a boil.
Meanwhile, roughly chop almonds and basil and add to blender. Grate cheese and add to blender. Cut tomatoes in half, squeeze out seeds and discard. Roughly chop and add to blender.
Rinse capers under running water and add to blender. Add oil and a couple of pinches of salt. Pulse until mixture comes together in chunky sauce adding more oil for a smoother consistency and more salt to taste.
When water comes to a boil, add spaghetti. Cook to al dente. Drain pasta in a colander without rinsing and return to pan.
Add pesto to pasta. Toss to coat. Serve immediately with extra Parmigiano if desired.
And have a good glass of red wine with it!