Pesto alla Trapanese

Serves 2

1-2 Cloves of Garlic

Pinch of Sea Salt

Pinch (or more) Pepperoncino

Fresh Ground Black Pepper

25-30 Grams Whole Almonds

Small Handful of Fresh Basil Leaves (mix in fresh parsley too if you like)

8-10 Cherry Tomatoes, stems removed

20-25 Grams Freshly Grated Pecorino

55-60 ml Best Quality Olive Oil

250 Grams Short Pasta - Casarecce or Fusilli

I like to use a pestle and mortar for this sauce - especially just for two people, but you can certainly use a food processor - just be sure to pulse, not purée.

Boil a large pot of salted water and cook the pasta al dente. While the pasta is cooking, break down the garlic with the salt in the mortar using the pestle. Add in the pepperoncino and black pepper and stir. Add the almonds and carefully crush them into a crumble. Add the basil and pound and stir (gently) to break down the leaves. Add the tomatoes and crush them with the pestle (watch for spurting seeds!). Add the pecorino and stir to combine. Slowly add in the olive oil to create a loose pesto sauce. Pour the pesto over the cooked pasta with a splash of the hot pasta pasta water and toss to combine.