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Garden Pesto Sauce

From

October/November 2005

Garden Pesto Sauce

For this Garden Pesto Sauce recipe, we toasted the almonds in a skillet over medium heat until lightly browned to intensify their flavor. Tasters were initially put off by the idea of anchovies, but they add valuable flavor to the pesto, which didn’t taste the least bit fishy. Traditional pesto contains Parmesan cheese, but we found pecorino cheese has a stronger flavor than Parmesan and was well suited to the big flavors in this assertive pesto. We preferred to buy a chunk of cheese and grate it fresh for the best flavor. Pregrated cheese dried out and lost much of its flavor.

Makes enough to sauce 2 pounds of pasta

Pesto works with most pasta shapes--everything from linguine to penne. As with traditional pesto, this one is quite thick, so make sure to reserve some of the pasta cooking water to help thin it out.

Ingredients

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