This classic no-cook sauce is the Sicilian version of the familiar basil-based pesto from Genoa. It contains almonds in place of pine nuts, a mixture of fresh herbs and San Marzano tomatoes. The pesto comes together quickly—in about the same amount of time that it takes to boil pasta. The sauce is also delicious served over simply prepared fish, poultry or steak.
1 can (28 oz.) Contadina® San Marzano Whole Tomatoes
1/2 cup blanched almonds
1 clove garlic
1 1/2 tsp. kosher salt
1/2 cup packed fresh basil leaves, plus more for garnish
1/4 cup packed fresh parsley leaves, plus more for garnish
2 Tbsp. packed fresh mint leaves, plus more for garnish
1/3 cup olive oil
1/2 cup grated Parmesan cheese, plus more for garnish
1 lb. hot cooked short pasta, such as gemelli or rotini, plus up to 1/2 cup reserved hot pasta cooking water
Using a fork, transfer tomatoes from the can to a bowl. Refrigerate or freeze remaining tomato juice for other uses (see Tip).
Place almonds, garlic and salt in the bowl of a food processor. Process about 10 seconds, until coarsely chopped. Add tomatoes, basil, parsley, mint, olive oil and cheese. Pulse about 8 times, until a slightly chunky paste forms.
To serve, toss pesto with hot cooked pasta, adding 2 Tbsp. reserved hot pasta cooking water at a time, until sauce coats pasta well.
TIP: Tomato juices can be used in other tomato sauces, roasts, soups, stews, braises, slow cooker dishes and more. Store in a separate closed container. Keeps 2 days in the refrigerator, 2 months in the freezer.