This month’s recipe is another simple affair, as you’ll all no doubt be busy enjoying the summer, but it’s simplicity itself to bring together, and has literally hundreds of potential uses. It’s a splendid alternative to the regular basil-based Genovese pesto, using ripe red tomatoes as its base, and roasted almonds instead of the usual pine-nuts. Those of you with nut allergies may wish to tinker with the recipe in your preferred manner.We like it stirred into fresh pasta, but it would make an excellent sauce for grilled meats or fish, a simple dip for crudités, bread, or crackers, or even as a sauce for enlivening a sandwich! It really is a super-versatile staple, and we think you’ll be making this a lot.
Credit: Stephen Jackson
Ingredients
100g whole almonds
4 cloves garlic, minced
1 teaspoon salt, plus more to taste
100g grated Pecorino Romano cheese (or Parmigiano Reggiano)
30g fresh basil leaves
4 mint leaves
120ml extra virgin olive oil
500g very ripe red tomatoes, roughly chopped
A few chili flakes (if desired)
Black pepper (if desired)
Method
Bring a pan of water to a boil, remove from the heat, and toss in the almonds. Allow them to sit for 3 to 4 minutes, then drain, and, once cool enough to handle, pop the skins off with your hands, or using a tea towel. Heat the oven to 200°C. Roast the peeled almonds until they reach a deep golden colour. Add the almonds to the jug of a blender, followed by the cheese, basil, mint, garlic paste, olive oil, tomatoes and chili flakes, if using. Add the ingredients in this order, so that the almonds and cheese have a chance to grind more, before the other ingredients begin to mix in. Pulse the blender on and off until the almonds and cheese are ground, then continue to whizz until the remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like. It’s very much a personal thing. Taste for seasoning, and adjust accordingly. Decant into a suitable jar, and leave for a day, to let the flavours become acquainted.
