Trapanese pesto sauce recipe
This recipe makes use of whole almonds, tangy tomatoes and plenty of fresh basil, resulting in a creamy Trapanese pesto sauce.
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Ingredients
- 40 g skinned whole almonds
- 2 garlic cloves, chopped, to taste
- 1/2 small bunch of basil, leaves picked
- 350 g peeled tomatoes, reseeded and quartered
- 80 ml good olive oil
- 1 pinch salt and freshly ground pepper, to taste
- 400 g pasta of choice
- 1 pinch pecorino, finely grated (shredded), to serve (optional)
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