Enough for 1 pound dried spaghetti
Ingredients:
1/4 - 1/2 cup extra-virgin olive oil (depending on how thick you like it)
1/2 cup mint leaves
1 cup basil leaves (about one bunch)
1/4 cup blanched almonds
1/2 cup grated pecorino cheese
2 ripe tomatoes, peeled and finely diced
2 cloves garlic, smashed
1/4 teaspoon chili flakes
Instructions:
Place the almonds, garlic, and chili in a food processor and pulse just until roughly chopped. Add the mint, basil and cheese and pulse again briefly until everything is blended. Slowly drizzle in the olive oil. The texture should be chunky, not finely pureed. Transfer to a bowl and add the tomatoes. Taste for seasoning, adding a little salt if needed.
Enjoy!
- Recipe courtesy of Amy Sherman