Categories: not tried, pasta

Ingredients

• 1 bunch fresh basil
• 4 cloves garlic
• 1/4 cup unsalted almonds*
• 6 cherry tomatoes
• 1/3 cup olive oil
• freshly grated pecorino cheese
• salt
• pepper
• 1 pound / 1/2 kilo of pasta

Directions

1. In a mortar and pestle put the garlic, almonds, basil and salt. Add 1 tablespoon olive oil and mash until well blended (you can do this in a food processor too, just don’t over mix)

2. When everything is very smooth, add the tomatoes, which you’ve cut in half. If you are using a mortar and pestle be careful, since the tomatoes tend to squirt out juice.

3. Mix until the tomatoes have become incorporated.

4. Slowly start to add oil, mixing all the time so that the oil is well amalgamated. Taste and adjust for salt and pepper.

5. The pesto can be made ahead of time and actually gets better after a few hours. Just make sure you cover it with cling film so that the basil doesn’t oxidize.

6. Bring a large pot of salted water to boil, add pasta and cook until done. Drain and dress with pesto.

7. To serve place in individual bowls and top with grated sharp pecorino cheese.

Email to a friend | Print this recipe | Back