Special Diet

  • 400 g (13 oz) dried spaghetti
  • 2 garlic cloves, peeled
  • 50 g (2 oz) basil leaves, plus extra to garnish
  • 2 fresh red chillies, deseeded
  • 400 g (13 oz) ripe tomatoes, roughly chopped
  • 150 g (5 oz) almonds with skin on, coarsely ground
  • 150 ml (¼ pint) extra virgin olive oil
  • salt
  • freshly grated pecorino cheese, to serve (optional)

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, put the garlic cloves, basil, chillies and tomatoes in a food processor and process until finely chopped but not smooth. Stir in the ground almonds and oil, and season with salt.

Drain the pasta and return to the pan. Add the pesto and stir thoroughly. Serve immediately with a scattering of grated pecorino, if you like, and garnished with basil leaves.

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