Ingredients

¾ pound cherry tomatoes, very ripe and sweet
12 leaves fresh basil
⅓ cup whole almonds, lightly toasted
1 garlic clove, crushed and peeled
¼ teaspoon peperoncino
½ teaspoon kosher salt, plus more for cooking the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup Parmigiano-Reggiano, freshly grated

Description

The Beauty And Delight Of This Dish Is That It Is So Fresh And Clean-and It Is A Cinch To Make. It's Important To Make The Pesto With The Best Ingredients Then Just Toss In The Hot Cooked Spaghetti To Coat It And Enjoy.  

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