It takes mere minutes to whip up this homemade Italian sauce – blitz basil, nuts, cheese and garlic then stir into pasta
Ingredients
- 50g blanched almond
- 1 large bunch basil leaves
- 50g grated parmesan, or vegetarian alternative
- 2 garlic cloves
- 150ml extra-virgin olive oil
Method
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Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
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Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.