Pesto alla Trapanese on Fusilli

Monday 30 August

This is a recipe Barbara saw on Lidia Bastianich's TV show. It sounded interesting, so we went with it.

1/4 cup blanched slivered almonds

(If your almonds have skin, boil some water, add them to the boiling water for a moment, then drain and plunge into cold water. The skins slide right off.)

12 oz (~2 1/2 cups) cherry tomatoes

1/2 cup packed fresh basil (we used purple ruffles to make it redder)

1 medium garlic clove, minced

1/4 tsp red pepper flakes, or to taste

1 little peperoncino (optional)

1 tsp salt

1/3 cup extra virgin olive oil (or to taste)

Toast your almonds in a small skillet over medium heat until they’re golden and fragrant, 2-4 mins. Let them cool.

Put almonds in a food processor along with everything else but the oil. Blend until smooth. Scrape down the sides, start the machine again, and drizzle olive oil in slowly to emulsify. When you’ve got the consistency you want, you’re done! Well, taste and see if you think you need more pepper flakes or salt.

Lidia says it should be pink. Served on fusilli, it was light and delicious, if a bit watery from all those tomatoes - maybe next time we'll drain it a bit before we toss it with the pasta.