![Pesto alla Trapanese](https://cdn.statically.io/img/www.foodandwine.com/thmb/kAo4KT5OxCt8ve_JtM_nZvs2qhY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pesto_alla_trapanese_ft_048-2000-59cf697def90473c9dd182946efde1ef.jpg)
Ingredients
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1 1/2 tablespoons kosher salt, divided
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3/4 pound gemelli or casarecce pasta
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1/4 cup blanched whole almonds
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1 pound cherry or grape tomatoes (preferably heirloom), halved if large
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2 cups roughly chopped mixed fresh herbs (such as basil, parsley, and mint), plus more for garnish
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1 large garlic clove
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1/2 teaspoon crushed red pepper
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1/4 teaspoon freshly ground black pepper
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1/2 cup olive oil
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1 ounce pecorino cheese, grated (about 1/4 cup)
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Flaky sea salt, for garnish (optional)
Directions
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Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the pasta, and cook according to package directions for al dente. Drain, reserving 1/2 cup of the cooking liquid.
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While pasta cooks, toast the almonds in a 12-inch skillet over medium, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.
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In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper; pulse until thoroughly combined. While pulsing, add the olive oil in a slow, steady stream until the mixture begins to emulsify. Continue pulsing until all of the oil has been added and the sauce forms a smooth paste. Transfer mixture to a large bowl, and fold in the pecorino.
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Add the pasta to the bowl with the pesto, and toss until coated, adding cooking liquid, 1 tablespoon at a time, to loosen up the sauce. Divide among bowls, and garnish with additional herbs and flaky salt, if you like.