Saturday, 19 April 2008

Spaghetti with tomato and almond pesto

This is based on a recipe from Jamie's Italy, its a delicous variation on pesto using almond instead of pine nuts and squishing the mixture into lovely ripe tomatoes to make a fresh and tasty sauce. Make sure you use good quality tomatoes, definitely not cold from the fridge, I used cherry tomatoes because they look prettier.


100g almonds
1 bunch basil
1 clove garlic
100g grated parmesan (I also cheated and used strong cheddar instead)
200g tomatoes, cut into small pieces
200g linguine or spaghetti

Blitz the almonds in a food processor and put them in a bowl with the tomatoes. Blend the basil and the garlic, add to the bowl along with the cheese. Add a generous slug of oil to moisten, season and stir. Meanwhile, cook the pasta in plenty of boiling water. Drain, return to the pan, add the pesto and stir to coat. Cover with a lid and leave for a few mins to allow everything to warm up.

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