Anna'S Spaghetti W Pesto Trapanese (Lidia)

• 3/4 pound cherry tomatoes, very ripe and sweet
• 12 leaves fresh basil
• 1/3 cup whole almonds, lightly toasted
• 1 garlic clove, crushed and peeled
• 1/4 teaspoon peperoncino
• 1/2 teaspoon kosher salt, plus more for cooking the pasta
• 1/2 cup extra-virgin olive oil
• 1 pound spaghetti
• 1/2 cup Parmigiano-Reggiano, freshly grated

1. Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
2. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
3. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)

tomatoes, basil, whole almonds, garlic, ubc, kosher salt, extravirgin olive oil, spaghetti

Taken from www.epicurious.com/recipes/member/views/annas-spaghetti-w-pesto-trapanese-lidia-52316031 (may not work)