Pasta with almond, basil and pecorino pesto (pesto alla Trapanese)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Mix in the tomatoes, pecorino and oil. Season with the salt and pepper.

5. 5

   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.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.