Pasta with Almond, Basil & Pecorino Pesto

Serves 6



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



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.

  1. 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.

  2. Tip into a bowl. Mix the tomatoes into the almond, basil and garlic mixture and stir in the grated cheese, oil, pepper and salt.

  3. 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.

  4. 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