Ingredients
- 1 bunch fresh basil
- 4 cloves garlic
- 1/4 cup unsalted almonds*
- 6 cherry tomatoes
- 1/3 cup olive oil
- freshly grated pecorino cheese
- salt
- pepper
- 1 pound / 1/2 kilo of pasta
Directions
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In a mortar and pestle put the garlic, almonds, basil and salt. Add 1 tablespoon olive oil and mash until well blended (you can do this in a food processor too, just don’t over mix)
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When everything is very smooth, add the tomatoes, which you’ve cut in half. If you are using a mortar and pestle be careful, since the tomatoes tend to squirt out juice.
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Mix until the tomatoes have become incorporated.
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Slowly start to add oil, mixing all the time so that the oil is well amalgamated. Taste and adjust for salt and pepper.
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The pesto can be made ahead of time and actually gets better after a few hours. Just make sure you cover it with cling film so that the basil doesn’t oxidize.
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Bring a large pot of salted water to boil, add pasta and cook until done. Drain and dress with pesto.
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To serve place in individual bowls and top with grated sharp pecorino cheese.