Pesto Alla Trapanese
Pesto Alla Trapanese



  • 75g almonds
  • 30g basil
  • 4 chopped garlic cloves
  • 300g cherry tomatoes, halved
  • 50g grated pecorino
  • 6 tbsp olive oil
  • Salt and pepper
  • 500g bucatini, to serve
  • 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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