This pesto recipe hails from the city of Trapani, on Sicily’s westernmost tip in Italian. Quick and easy, it incorporates fresh tomatoes as well nuts and basil. Great to freeze for later use.
¼ c. slivered blanched almonds
½ c. olive oil
½ c. grated parmesan
2 ½ c. grape or cherry tomatoes
½ c. basil leaves
1 clove garlic
1 small Italian sweet pepper, chopped
pinch red pepper flakes
a little reserved water from cooking pasta
Toast almonds on stove over medium heat 2-4 minutes. Put all ingredients in food processor and process. Toss over cooked pasta.