The recipe is called Anna's Spaghetti and Pesto Trapanese. (link to the original is found here). I made a few modifications - my version follows:
In the bowl of a food processor fitted with the metal chopping blade, combine 12 ounces of cherry tomatoes - (I used mostly Sungold, with a few Rose Quartz to make up the weight), 15 large basil leaves, 1/3 cup toasted almonds, 2 cloves peeled garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt, a few grinds of black pepper. Process until it is a puree. Through the top chute, add 1/3 cup olive oil, slowly, with the processor running. That's it! We used this on whole wheat Fusilli cooked al dente - combine the pesto with the cooked pasta and serve with fresh grated parmesan.
It is one of those dishes that doesn't look like much...but packs an incredible flavor! Maybe the secret is the Sungolds....
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Right now I am part way through sieving many fermenting cups of tomato seed.....then I will be searching for the ripest, best tasting specimens and doing a pre-marinate step toward tomorrow night's dinner - Gazpacho! After that, a return to canning....we are getting set up nicely for the winter with our cans of sauce and tomatoes. And we are also trying dehydrating Mexico Midget tomatoes...
I wish it would rain!