This week I would like to share a recipe that I learnt from my grandmother in law!
She’s a really nice 93 years old lady that loves cooking and she has a lot of recipes and secrets to share!
She shared with me the secret of how preparing the Linguine with Sun dried Tomato-Almond Pesto.
We use the Sun dried tomatoes that we collect from our garden in Summer time
3/4 cup (85 grams) slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup (50 grams) grated Pecorino or Parmesan
1/4 to 1/3 cup (60 to 80 ml) olive oil
1 pound (455 grams) linguine
In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.
Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.
Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed.