Serves 6
Ingredients
75g whole blanched almonds created from Mandolé Orchard Natural Almonds
Large handful torn basil (30g)
½ clove garlic, chopped
300g cherry tomatoes, halved
50g pecorino cheese, grated, plus extra to serve
6 tbsp olive oil or almond oil
Black pepper
½ tsp salt
500g spaghetti or orecchiette
Save ½ cup of pasta cooking water
Method
Toast the blanched almonds in a dry frying pan over medium-high heat. Keep them moving to prevent burning; you are aiming for a light golden colour.
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In a food processor, pulse the blanched almonds until they resemble breadcrumbs. Put aside a few of the basil leaves for garnish, then add the rest of the basil and the garlic to the almonds. Pulse a couple of times to combine.
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Tip into a bowl. Mix the tomatoes into the almond, basil and garlic mixture and stir in the grated cheese, oil, pepper and salt.
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Boil the pasta in plenty of salted water, drain when al dente, add the pesto and stir through. Add a little of the reserved pasta cooking water if needed to add to the sauce consistency.
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Garnish with basil and serve with plenty of additional pecorino and an extra drizzle of oil to make it a little extra special.
Tootie x
