Spaghetti with Almond & Cherry Tomato Pesto

I watch a lot of food TV. It’s the first channel I hop to when the TV goes on. Very rarely do I actually jot down a recipe, but this one really looked sublime. I saw one of my favourite TV cooks Lidia Bastianich from Lidia’s Italy replicate this dish from a woman she’d met in Sicily. They ate theirs on the side of a mountain overlooking an amazing landscape if I remember rightly. Me, I ate mine on the sofa in my untidy livingroom, listening to the rain outside. The taste was all there however – fresh and delicious. It’s a doddle to make as the only cooking going on is that of the spaghetti. You’ll be guaranteed to have this on the table in under 15 minutes. What could be simpler?

INGREDIENTS:
2 garlic cloves
Small bunch fresh basil or 1 teaspoon dried basil
1 cup almonds (skin on)
500g fresh cherry tomatoes
Salt & pepper
1/2 teaspoon chilli flakes
250ml extra virgin olive oil
2 tablespoons parmesan cheese
Spaghetti

DIRECTIONS:
In a food processor blend together the almonds, garlic and basil until it resembles breadcrumbs. Add the tomato, chilli flakes, salt & pepper and blend again adding half the olive oil gradually.

Cook the spaghetti according to packet instructions, drain then immediately coat with a couple of heaped spoonfuls of the pesto. Stir well, adding a little more olive oil.

SERVING:
Tip onto a large serving platter then sprinkle over parmesan cheese, a drizzle of the remaining oil and a couple more spoonfuls of the pesto.

Store any leftover sauce in an airtight container for up to a week in the fridge.

If you liked it, let me know…

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