SUMMERTIME FRESH CILANTRO PESTO TOMATO PASTA
1/2 cup almonds (or pine nuts or walnuts)
1 bunch cilantro, roughly chopped (discarding thick stems—about 2 cups)
1 bunch Italian parsley, roughly chopped (discarding thick stems—about 2 cups)
2 cloves garlic, chopped
1/2 teaspoon salt,
¼ teaspoon freshly ground black pepper
2/3 cup first cold pressed olive oil
1 cup freshly grated Parmiggiano Reggiano Cheese
1/2 teaspoon crushed red pepper
12 ounces linguine or pasta of your choice cooked according to instructions on bag
1 small red onion, sliced extremely thin
2 cups grape or cherry tomatoes, halved
1 cup of crumbled feta
Toast the nuts in a dry, nonstick skillet over medium-low heat, stirring occasionally to avoid scorching, for 3 to 5 minutes. Transfer to a plate and set aside to cool. Combine cilantro, parsley, garlic, nuts, salt, black pepper and crushed red pepper in the bowl of a food processor. Pulse to chop and blend, scraping down the sides with a spatula if necessary. With processor running, add olive oil in a slow, steady stream. Process until smooth. Stir in cheese.
Mix pesto with pasta! Add tomatoes, onions and feta cheese. Toss slightly.