If all you've ever met is the traditional basil and pine nut pesto famous out of Genoa, then you're in for a surprise.
Variations of this pesto are wonderful because some are without cheese, some with, some without basil using parsley or even kale and when you come to the nuts all bets are off! Everything from walnuts to pistachios are used.
One of my favorite pastas comes out or Trapani and uses almonds, basil and fresh tomatoes. Just the thought of this makes me drool as I reminisce over summer days spent on the porch enjoying this pasta with summery ripe fresh tomatoes and herbs.
Fall is very much here, but thanks to global warming, I'm taking every opportunity of the warm spite of weather we're having and promptly set out to get some ripe red tomatoes to make this fragrant and refreshing pasta.
Here's another reason it should be on your top list of weeknigt meals or as part of a spread on the dinner table - no cooking! (excpet for boiling up the pasta of course). Just the handy use of the food processor and it's dinner done.
I love serving it up just as is or as a side to some pan sauteed chicken sausage or ever some sauteed garlic-parsley shrimp.
Either way, if you're anything like me, you won't get enough of this fragrant side and it's just the thing for bust weeknights when all you want to get to is dinner done!