Ingredients
1/2
cup (packed) fresh basil leaves
1/4
cup blanched slivered almonds, toasted
1/4
cup drained oil-packed sun-dried tomatoes
1/8
tsp dried crushed red pepper
1/4
cup extra-virgin olive oil
2/3
cup grated Parmesan cheese
Directions
1.
Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
2.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
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