Serves 4
Preparation time 10 minutes
Cooking time 10–12 minutes
400 g (13 oz) dried spaghetti
2 garlic cloves, peeled
50 g (2 oz) basil leaves, plus extra to garnish
2 fresh red chillies, deseeded
400 g (13 oz) ripe tomatoes, roughly chopped
150 g (5 oz) almonds with skin on, coarsely ground
150 ml (¼ pint) extra virgin olive oil
salt
freshly grated pecorino cheese, to serve (optional)
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, put the garlic cloves, basil, chillies and tomatoes in a food processor and process until finely chopped but not smooth. Stir in the ground almonds and oil, and season with salt.
Drain the pasta and return to the pan. Add the pesto and stir thoroughly. Serve immediately with a scattering of grated pecorino, if you like, and garnished with basil leaves.
For prawn & pesto trapanese salad, replace the spaghetti with 300 g (10 oz) small pasta shapes. Refresh the cooked pasta under cold running water before stirring in 250 g (8 oz) cooked prawns and the pesto.