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Add a photoServings: 4
Ingredients
- 40 gm Fresh basil leaves
- 3 x Cloves garlic
- 1/2 tsp Salt
- 100 gm Blanched almonds, roughly minced
- 50 gm Caciocavallo, pecorino or possibly parmesan cheese, finely grated
- 350 gm Tomatoes, skinned, seeded and roughly minced
- 1 Tbsp. Tomato puree, (optional)
- 1 tsp Sugar, (optional)
- 85 ml Extra virgin olive oil Pepper
Directions
- Traditional method:Lb. the basil, garlic and salt to a paste in a mortar. Gradually add in the almonds, working them into the paste, followed by the cheese.
- Next add in the minced tomatoes and work which all to a pulp. Finally stir in the tomato puree and sugar if using (British tomatoes may well need their help), the extra virgin olive oil and pepper. Taste and add in more salt if necessary.
- Processor method:Place the basil leaves, garlic (roughly minced), salt, almonds and cheese in the processor and process to a rough paste. Add in the tomatoes, tomato puree and sugar (if using) and pepper and process again, gradually trickling in the extra virgin olive oil. Taste and add in salt if needed.
- NOTES : Serve on pasta
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 108 | 64% |
| Total Fat 12.87g | 16% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 318mg | 13% |
| Potassium 404mg | 12% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.61g | 3% |
| Protein 6.58g | 11% |
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