Linguine With Tomato-Almond Pesto

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smitten kitchen


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3/4 cup slivered almonds

1 large handful fresh basil leaves

1 to 2 large garlic cloves

Several sprinkles of sea salt

6 ripe plum tomatoes, quartered

1/2 cup grated Pecorino or Parmesan

1/4 to 1/3 cup olive oil

1 pound linguine

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