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Pesto trapanese (Sicilian basil and almond pesto)

Valentina Harris from Good Food Live
Almonds and fresh tomato add a delicious flavour to Valentina Harris's recipe for a classic Sicilian pesto

Pesto trapanese (Sicilian basil and almond pesto)

Method

1. In a mortar pound the garlic, salt and basil into a paste.

2. Add the almonds, little by little, pounding after each addition, then the tomatoes.

3. When all the ingredients are reduced to a pulp, add the olive oil and the pepper.

4. Alternately use an electric blender, in which case the oil should be added at the beginning.

5. Bring a large saucepan of salted water to the boil. Add the bavette and cook briskly until 'al dente'.

6. Drain the pasta and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients
6 garlic cloves, peeled
1 tsp Salt
large handful of fresh basil leaves
150g blanched almonds, roughly chopped
4 ripe tomatoes, peeled and chopped
6 tbsp Olive oil
freshly ground black pepper
750g bavette or spaghetti