1/2 cup unsalted pistachios, lightly toasted
1/2 cup peeled almonds, lightly toasted
1/2 small garlic clove
Extra-virgin olive oil to taste
salt to taste
50 g grated parmisan
About 20 basil leaves
300/500 g small tomatoes, halved
Put up a pot of pasta cooking water and bring it to a boil.
Add a generous amount of salt.
Put the pistachios and the almonds in the bowl of a food processor and a few quick pulses.
Add the cheese and pulse quickly.
You want to chop the nuts into little pieces and mix with cheese, but you don't want to create a paste.
When the nuts are fairly uniformly chopped, add the basil, and pulse once or twice more, just to break it up.
In a pan heat 2 tbs of oil and add garlic.
After few minutes add the tomatoes and sautèe: add salt.
Add 2-3 spoons of nut mixture and stir. Set aside out of the fire.
Cook the pasta al dente, and drain.
Pour the pasta into a warmed serving bowl. Add the nut pesto and toss well.
Add a drizzle of extra olive oil if needed for texture.
Taste for salt.
Garnish with the fennel fronds.