A delicious and light pesto from the beautiful island of Sicily.
Simple to make and you will need is a food processor.
INGREDIENTS:
250 g cherry tomatoes
50 g blanched almonds
50 g basil leaves
1 garlic clove, roughly chopped
2 tbsp pecorino
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 the pesto is ready to be tossed with your favourite pasta.
