Pesto Alla Trapanese

Blanch the almonds for a few mins in a pan of water, then toast them in a dry pan for a couple of mins, or until golden. Pulse in a food processor until they resemble breadcrumbs, then add the basil and garlic, and pulse a couple more times. Mix in a bowl with the tomatoes, cheese and oil, and season well.
Cook the pasta until al dente, then drain and stir your almond pesto through. Serve with plenty of basil leaves and pecorino scattered over the top.

20 mins

6 serving

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