1 lb. pasta, any shape
1 clove garlic
1/3 c. smokehouse almonds
2 c. basil leaves, washed and dried
6 T. olive oil
2 T. grated parmesan cheese
salt and pepper, to taste
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, finely chop the garlic, almonds, and basil with a knife or in a food processor or blender. Transfer the mixture to a serving bowl and stir in the oil, cheese, salt and pepper. Drain the pasta and toss it in the bowl with the pesto.
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, finely chop the garlic, almonds, and basil with a knife or in a food processor or blender. Transfer the mixture to a serving bowl and stir in the oil, cheese, salt and pepper. Drain the pasta and toss it in the bowl with the pesto.
Notes: I sometimes skip the pasta and just make the pesto, using it for whatever I'm in the mood for.
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