Almond Pesto, With Fresh Tomatoes & Purple Chillies

• 100g Whole Almonds
• 100g Basil Leaves
• 100g Parmesan freshly grated
• 3-4 Cloves of Garlic peeled
• 3 Fresh Purple or Red Chillies
• 400g Sweet Cherry Tomatoes cut into quarters
• Extra virgin Olive Oil to taste
• Salt & freshly ground black pepper, to taste.
• 400g Spaghetti, Spaghettini,or Fedelini

1. 1. Bring a large pan of slated water to the boil.
2. 2. Warm the almonds up in a dry pan and crush in a pestle & Mortar or food processor.
3. 3. Add your pasta to the boiling water and cook according to packet instructions
4. 4. In a large bowl crush the cherry tomatoes up a bit and add the crushed almonds.
5. 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. Thin your reserved Basil, garlic, & chilli mixture with olive oil until it is of drizzling consistency, season to taste.
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.

almonds, basil, garlic, purple, sweet cherry tomatoes, extra virgin olive oil, salt, spaghettini

Taken from www.epicurious.com/recipes/member/views/almond-pesto-with-fresh-tomatoes-purple-chillies-52855371 (may not work)