Besides his own fresh fettuccine or macaroni, Angelo Garro, a cook and artisan blacksmith living in San Francisco, likes to serve this pesto with springy, curly Twins or Ringlets pasta from Baia Pasta, an Oakland company. He seasons the pesto with his own addictive blend of sea salt, wild fennel, and organic spices, called Omnivore Salt (available on omnivoresalt.com). If you like, use it instead of the salt, pepper, and chile flakes. This recipe goes with Fresh Fettuccine
This was great. I've made this twice know. I pulsed the almonds in a mini food processor a few times because I didn't want whole almonds. The second time I added some grilled chicken breast to it. Both ways this was very good.