A Sicilian recipe from Rick Stein’s ” Long Weekends”.
Ingredients
- 75 g almonds in their skins
- 30 g basil leaves torn (reserve a few for decoration), about 30g/1oz
- 4 plump garlic cloves peeled and chopped
- 300 g cherry tomatoes halved
- 50 g Pecorino cheese grated, plus extra to serve, or vegetarian hard cheese
- 6 tbsp olive oil
- 8 peppermill turns black pepper
- 1/2 tsp salt plus extra for cooking
- 500 g spaghetti, linguini or bucatini to serve
Servings:
Instructions
- Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.
- Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour.
- In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl.
- Mix in the tomatoes, pecorino and oil. Season with the salt and pepper.
- Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.
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