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"Fill large pot with water (enough to ensure that the pasta will boil freely), a teaspoon of salt, cover with lid to bring to boil quicker and set on high flame.   While water is coming to a boil, pull as much of the cilantro leaves off from stems as possible, however, some stems are just fine (and flavourful) but too many stems may tangle around the post inside food processor.  In a food processor, add smoked almonds, garlic, Parmesan cheese, salt, cilantro, lemon juice and extra virgin olive oil.  Pulse until almost smooth and consistency looks grainy.   Halve cherry tomatoes and place in bottom of large pasta bowl along with pesto.  Cook pasta according to directions.   Just before draining pasta, measure out 1 cup of pasta water.  Add 1/4 cup of the pasta water to the sliced tomatoes and pesto, then add the drained hot pasta immediately.  If still seems too dry, add the remaining hot pasta water, 1/4 cup at a time.  Garnish with more Parmesan and fresh cilantro,  serve immediately."
<http://goldengategirlies.com/smoky-cilantro-pesto-with-penne-and-cherry-tomatoes/>