“This is an improvisation on basil pesto,” says Waters. “I call it La Finca, because I made it on a farm in Puerto Rico where there was lots mint and no basil or parmesan.”
Ingredients
Method
Main
1.Blanch almonds for 20 seconds in boiling water. Drain, cool, then slip off the skins.
2.Pound garlic with a pinch of salt to a paste using a mortar and pestle. Add almonds a handful at a time, pounding all the while. Add tomato and pound into the almonds. Transfer nut mixture to a bowl.
3.Pound mint to a paste using the mortar and pestle with a generous pinch of salt. Add almond mixture and pound with mint. Gradually add oil, pounding continuously and adjust seasoning as needed.
4.To serve, toss sauce with cooked pasta of your choice and a few tablespoons pasta cooking water. Finish with a drizzle of extra-virgin olive oil.
Note This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.
Drink Suggestion: Crisp, fresh vermentino. Drink suggestion by Max Allen
Notes
