Almond Pesto for Pesto Alla Trapanese

Shopping list

• 50 g Almonds

  Sub
• 1 large handful basil — keep some leaves for decoration

  Sub
• 1 fat clove garlic — crushed

  Sub
• 50 g cherry tomatoes — halved

  Sub
• 1 zest lemon

  Sub
• 1 unit Chilli flakes to taste

  Sub
• 50 g pecorino cheese — or vegetarian hard cheese, plus extra to serve

  Sub
• 3 TBSP Olive oil

  Sub
• 1 unit Salt

  Sub
• 1 unit Black Pepper

  Sub

Step by step

1. 1

   Toast almonds until light brown.

2. 2

   Blitz in food processor until quite fine (like breadcrumbs).

3. 3

   Add the basil, pecorino, crushed garlic and lemon zest and a good glug of olive oil and blitz again.

4. 4

   Cook spaghetti in salted water, once cooked, drain and remember to keep a couple of tablespoons of cooking water with the spaghetti.

5. 5

   Toss the almond pesto, halves of tomatoes, chilli flakes and a few basil leaves with the spaghetti and the tbsps of cooking water.

6. 6

   If it looks a bit dry add some olive oil.