AT A GLANCE
"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."
|01||Blanch almonds for 20 seconds in boiling water. Drain, cool, then slip off the skins.|
|02||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.|
|03||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.|
|04||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.