A bunch of fresh basil (use just the leaves and NOT the stalks)
60g salted capers (soaked and rinsed)
80g blanched almonds
Half a chilli
500g ripe cherry tomatoes
A handful of fine bread crumbs
8 tbsps of very good quality EVOO (extra virgin olive oil), recommend Filippo Berio Gran Cru Sicilian Oil “monti Iblei”
A vegan take on a classic, prepared especially for Veganuary by a master chef.
Method
Bring a large pan of salted water to the boil and cook the spaghetti (I use Garofalo) al dente.
In the meantime, blanch the tomatoes in boiling water until the skin breaks – immediately remove them from the boiling water, and plunge them into cold (I do mine in the kitchen sink!).
Remove the seeds and skin and cut the tomatoes into quarters.
In a food processor place the rinsed and dried capers, almonds, garlic, basil and chilli and blitz to a fine paste. To achieve a smooth finish of the pesto add 4 of the 8 tbsps. of EVOO.
When the pasta is cooked, in a large pan place the diced tomatoes, the pesto and warm through at low heat, add the pasta, stir well and (to add some crunchiness) sprinkle some bread crumbs.
Serve immediately. Wonderful!
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