Spaghetti Pesto alla Siciliana
This flavoursome Italian pesto recipe is made with sun-dried tomatoes, basil & almonds.
Ingredients
- 50g skinned almonds
- 20 fresh basil leaves
- 150g sundried tomatoes in oil, drained
- 4 garlic cloves, peeled and halved
- extra virgin olive oil as required
- 80g freshly grated Parmesan
- 500g wholewheat spaghetti
- salt to taste
- pepper to taste
Option: top off with pine nuts and walnuts
Instructions
1. Place the almonds in a frying pan over a medium heat and toast until golden brown all over. Set aside to cool.2. Place the basil and sun-dried tomatoes in a food processor with the garlic. As you start to blitz, pour in enough oil to create a smooth paste.3. Add the almonds and continue to blitz until creamy. Add more oil if necessary.4. Transfer the mixture to a large bowl and use a fork to fold in the Parmesan Cheese. Season with salt & pepper and set aside.5. Cook the pasta in a large saucepan with plenty of boiling salted water until al dente. Drain well and tip into the bowl with the pesto. Mix everything together for 30 seconds to allow the pesto to coat the spaghetti.6. Serve immediately, with a few basil leaves scattered on top.
Details
Total time: 22 mins Yield: serves 4
