Garden Pesto EntréeVegetarian “I like this recipe because it is a little different from your average pesto. The tomatoes and parsley give it a bright lift, the almonds a nice crunch, and the capers and anchovies a subtle depth. This makes enough to coat 16 ounces of dried pasta, cooked al dente. I like to use corkscrew pasta or fusilli, as it catches the pesto in each bite.” – Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe 1 pint cherry tomatoes 3/4 cup sliced almonds, toasted 1/2 cup packed basil leaves 1/4 cup packed parsley leaves 1/2 cup finely grated parmesan cheese 6 tablespoons AVV Olive Oil 2 tablespoons capers, drained 1/4 teaspoon crushed red chili flakes 3 anchovy filets in oil, drained 2 cloves peeled garlic Salt and pepper to taste Place tomatoes in a food processor and process until finely chopped. Pour tomatoes into a fine strainer and drain off excess juices. Process tomatoes with all other ingredients until finely ground. Hold off on the salt and pepper until it is all mixed — I found that mine didn’t need more seasoning. Serve over pasta and pass the cheese please! Add a Caesar salad and some grilled tri-tip for a delicious three-course meal.