Ingredients
¼ cup slivered almonds
½ tsp SIDS CRAZY SALT
280-340 g cherry or grape tomatoes
½ cup packed fresh basil leaves
1 garlic clove, chopped
½ tsp SIDS LOW SUGAR RASPBERRY VINEGAR
pinch of red pepper flakes
¾ tsp coarse salt
⅓ cup rice bran oil
500 g linguine or spaghetti noodles
½ cup grated Parmesan cheese, plus more for serving
fresh basil for garnish (optional)
Directions
In a large pot of salted boiling water, cook the noodles according to package directions.
While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
In a food processor, combine the almonds, SIDS CRAZY SALT, tomatoes, fresh basil, garlic, SIDS LOW SUGAR RASPBERRY VINEGAR, red pepper flakes and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the oil and mix for 20-30 seconds. Set aside.
Drain the noodles and return to the pot.
Pour over the pesto sauce, add Parmesan cheese and toss to combine.
Serve immediately with extra Parmesan and fresh basil, if desired.
