Pesto calabrese, from the Calabria region that forms the “toe” of Italy‘s boot, is a simple puree with a base of sweet red peppers, tomatoes and ricotta cheese. It often includes nuts for richness and on occasion, cooked eggplant for added creaminess. For our version, we char fresh red bell peppers in a hot skillet to soften their crisp texture and give them a subtle smokiness. We combine them with sun-dried tomatoes for their deep, concentrated, umami-rich flavor. We skip the eggplant but do process toasted sliced almonds into the pesto, then sprinkle some onto the sauced pasta for contrasting texture,

• almonds

• neutral oil

• red bell peppers

• Kosher salt

  ground black pepper

• garlic cloves

• red pepper flakes

• whole-milk ricotta cheese

• Parmesan cheese

• sun-dried tomatoes

• ​extra-virgin olive