Spaghetti with Parsley Almond Pesto
"Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them. Their flavor really comes through when you bite in to a nutty chunk...."
INGREDIENTS
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1 clove garlic
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1 1/2 cups lightly packed flat-leaf parsley with thick stems removed
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3/4 teaspoon salt
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1/3 cup olive oil
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1/3 cup unsalted blanched almonds
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3/4 pound spaghetti
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2 plum tomatoes, chopped
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