Tomato and almond pesto in the tradition of western Sicily. For pasta and crostini.
Tomato pulp and sun-dried tomatoes are ground with almonds, capers, garlic and basil, bound with sunflower oil.
The flavour is fresh and slightly tangy, with the sweetness of almond. Stir it into hot pasta off the heat, with a drizzle of olive oil. It also goes well with grilled fish.
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