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Sicilian pesto with almonds and tomatoes

Ingredients:

• 100ml Olive Oil

• 40g blanched almonds (without the skin)

• 1 clove garlic, peeled and halved

• 200g (half a tin) of chopped tomatoes

• Sea salt, to taste

• 50g Parmesan or pecorino cheese, grated

• 80g fresh basil, washed and chopped

Method

1. Almonds make for a more affordable ingredient than

pine nuts in this alternative pesto recipe.

2. Place all ingredients except the olive oil in a food

processor and pulse lightly until blended.

3. Once blended smoothly, add the olive oil slowly until

you have a smooth pesto.

4. You can combine this with all types of pasta or use it

in sandwiches, on salads or add to nourish bowls or

serve as a dip.

5. Double or treble ingredients to make larger batches.

Will keep in the fridge for a week or two.

Adapted from an original recipe by Filippo Berio.