1 teaspoon sea salt
¾ cup blanched almonds
4 garlic cloves, roughly chopped
1 bunch fresh basil (about 40 leaves)
5 sprigs fresh parsley
2 small pinches red pepper flakes
6 ripe tomatoes, peeled, seeded and roughly chopped (or ⅔ of a can of Italian plum tomatoes)
½ cup olive oil
1½ lb spaghetti
No nutrition information available
1)In a food processor, pulse the almond and sea salt together until a crumbly flour consistency forms.
2)With a small paring knife peel and seed the tomatoes and dice. Add the tomatoes and the rest of the ingredients and blend until you have a smooth cream.
3)Bring a pot of water to the boil , add a pinch of salt, cook pasta until al dente and dress with the pesto.