Garden Pesto

“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
¾ cup sliced almonds, toasted
½ cup packed basil leaves
¼ cup packed parsley leaves
½ cup finely grated Parmesan cheese
6 Tbsp. AVV olive oil
2 Tbsp. capers, drained
¼ tsp. crushed red chili flakes
3 anchovy filets in oil, drained
2 cloves peeled garlic
Salt and pepper to taste

Method of Preparation:
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.