Almond Pesto, With Fresh Tomatoes & Purple Chillies

1. 1

   1. Bring a large pan of slated water to the boil.

2. 2

   2. Warm the almonds up in a dry pan and crush in a pestle & Mortar or food processor.

3. 3

   3. Add your pasta to the boiling water and cook according to packet instructions

4. 4

   4. In a large bowl crush the cherry tomatoes up a bit and add the crushed almonds.

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   5. Crush the Garlic, Chillies & Basil together in a large mortar & pestle or food processor, adding a few tablespoons of olive oil to loosen the mixture, reserve a couple of spoonfuls of this mixture - add the rest to your bowl of crushed tomatoes & almonds, add the parmesan mix & season to taste.

6. 6

   6. Thin your reserved Basil, garlic, & chilli mixture with olive oil until it is of drizzling consistency, season to taste.

7. 7

   7. Drain the pasta reserving a cupful of the cooking water, mix the pasta & reserved water with the sauce and serve in bowls, drizzle each serving with a little of your basil, garlic, chilli, oil decorate with a few fresh basil leaves & serve.

* Per serving · 4 servings · Values may vary.