Caz Hildebrand, Jacob Kenedy

Busiati: Almond Pesto

Busiati con Pesto Trapanese

Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Easy

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

Few sauces going by the name of ‘pesto’ are worth eating, other than the famous Genovese. This is one of those rare exceptions.

Ingredients

  • 1 recipe busiati
  • 100 g blanched almonds
  • 2 cloves garl

Method

Grind the nuts and garlic in a food processor until fine, then add the picked basil leaves followed by the tomatoes. When you have a fine, but still textured paste, stir in the oil by hand. Season with salt and pepper to taste.

This sauce may be served on top of pasta or stirred through it, but never cooked with it in a pan. Great with grated pecorino, or without.