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

Pasta with almond, basil and pecorino pesto (pesto alla Trapanese)
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 6

Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and tomatoes instead of pine nuts.

By Rick Stein

From Rick Stein's Long Weekends

Shopping list

Ingredients

How-to videos

Method

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

  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.