Instructions

Prepare the Pesto:

In a food processor or blender, combine the fresh basil leaves, cherry tomatoes, almonds, and garlic cloves. Blend until coarsely chopped.

Slowly drizzle in the olive oil while continuing to blend until you achieve a smooth and creamy consistency.

Season with salt and black pepper to taste. If desired, mix in the grated Parmesan cheese until well incorporated. Set aside.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.

Combine:

In a mixing bowl, toss the hot pasta with the prepared pesto. If the mixture is too thick, add some reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Taste and adjust seasoning if necessary.

Serve:

Plate the pasta, garnishing with extra Parmesan cheese if desired. Serve immediately, perhaps with a fresh basil leaf or a sprinkle of crushed almonds on top for presentation.

Variations

Vegetarian/Vegan: Omit the Parmesan cheese for a dairy-free version or substitute it with nutritional yeast for a cheesy flavor.

Nut-Free: Replace the almonds with sunflower seeds or pumpkin seeds.

Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.

Gluten-Free: Use gluten-free pasta for a gluten-free option.