Name: Busiati: Almond Pesto (Busiati con Pesto Trapanese)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 300 g ripe cherry tomatoes; 100 ml extra virgin olive oil; Pecorino Romano, to serve; 1 recipe busiati; 100 g blanched almonds; 2 cloves garlic, crushed; a 25 g bunch basil

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

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.