Emerald Basil & Toasted Almond Pesto with Farfalle

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of pasta water.

In a food processor, combine the garlic, toasted nuts, and Parmesan cheese, processing until a fine paste forms.

Add the basil leaves and pulse a few times. With the processor running, slowly drizzle in the olive oil until the pesto is emulsified and smooth.

Season the pesto with kosher salt, black pepper, a pinch of Chef Stone's Secret Spice™️, and a squeeze of lemon juice. Pulse once more to combine.

In a large bowl, toss the hot pasta with the freshly made pesto until well-coated.

Stir in the reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency.

Gently fold in the halved cherry tomatoes.

Serve immediately, garnished with a generous grating of additional Parmesan cheese.