Ingredients

The following ingredients have 4 Servings
  • 1/4 cup blanched almonds (40g)
  • 8 oz tomatoes (225g, 2 large)
  • 1 clove garlic
  • 1/2 oz basil (12g, leaves removed from stems)
  • 5 mint leaves ((optional))
  • 1 oz pecorino (30g, or parmesan if you don't have pecorino)
  • 2 tbsp extra virgin olive oil

Instruction

  • Place the blanched almonds in a dry skillet/frying pan over a medium heat and toast until lightly brown on both sides. Place them in a food processor and pulse until relatively fine crumbs.
  • Meanwhile, lightly prick the skin of the tomatoes in a few places. Put the tomatoes in a bowl and pour over boiling water and leave for a minute or two until the skin starts to peel away where you have pricked the skin.
  • Take the tomatoes out of the hot water and remove all of the skin. Cut the tomatoes in half, remove the core and roughly dice.
  • Peel the garlic and roughly chop. Add the tomatoes, garlic, basil, pecorino cheese and oil to the ground almonds and pulse to bring the mixture together.
  • Stir through pasta of your choice, cooked al dente, and top with a little additional pecorino.