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Linguine with Pesto Trapanese
- 3/4 cup slivered almonds
- 1 large handful fresh basil leaves
- 1 to 2 large garlic cloves
- Several sprinkles of sea salt
- 6 ripe plum tomatoes
- Handful of grated Pecorino (about 1/2 cup)
- A generous splash of olive oil (about 1/3 cup)
- 1 pound linguine
Directions:View on Epicurious
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