"When the going gets weird, the weird turn pro." Hunter S. Thompson

Pasta with Almond, Basil and Pecorino Pesto (pesto alla Trapanese)

Serves 6

Ingredients

• 6 tbsp olive oil
• 75g almonds in their skins
• 4 garlic cloves, chopped
• 300g cherry tomatoes, halved
• 50g pecorino cheese, grated, plus extra to serve
• 500g spaghetti, linguine or bucatini

Method

1. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.
2. Toast the almonds in a dry frying pan over a medium-high heat. Keep them moving to prevent burning; they should be a light golden colour.
3. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl.
4. Mix in the tomatoes, pecorino and oil. Season with salt and pepper.
5. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.

Serve with a crisp green salad.

Courtesy of BBC Food