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linguine with tomato-almond pesto
- 3/4 cup (85 grams) slivered almonds
- 1 large handful fresh basil leaves
- 1 to 2 large garlic cloves
- Several sprinkles of sea salt
- 6 ripe plum tomatoes, quartered
- 1/2 cup (50 grams) grated Pecorino or Parmesan
- 1/4 to 1/3 cup (60 to 80 ml) olive oil
- 1 pound (455 grams) linguine
Directions:View on Smitten Kitchen
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