A delicious and light pesto from the beautiful island of Sicily.
Perfect during the summer time.
INGREDIENTS
150 g busiate
250 g cherry tomatoes
50 g blanched almonds
50 g basil leaves
1 garlic clove, roughly chopped
2 tbsp pecorino, plus extra for garnish
2 tbsp extra-virgin olive oil
Salt
Black pepper
METHOD
With a knife score the skin at bottom of the cherry tomatoes.
Blanch them for 30 seconds in boiling water and then strain them into iced water.
Peel the skin off and set them aside.
In a food processor bowl add, the peeled cherry tomatoes, almonds, basil, garlic, and a pinch of salt and blend for 2 minutes or until a paste is formed.
Add pecorino, a crack of black pepper, and olive oil and blend for 2 more minutes or until well emulsified.
Check for seasoning and set the pesto aside.
Bring a large pot of salted water to the boil, pour the busiate in and cook it till al dente as per packet instructions.
When the pasta is ready, drain it, and add it to the pesto.
Toss well until the pasta is nicely coated.
Serve and top it with freshly grated pecorino, a crack of black pepper and a final drizzle of olive oil.
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