• 2-3 garlic cloves, peeled and crushed
• Salt and pepper to taste
• 50g fresh basil leaves
• 125g blanched almonds, toasted
• 120-150ml extra virgin olive oil
• 4 ripe tomatoes (about 450g, baby plum also work well)
• 75g pecorino romano (if can get, otherwise parmigiano reggiano), grated
• Salt and pepper
• Zest of lemon to finish
• Basil leaves, to garnish

To make the pasta, please all the ingredients, except the tomatoes and cheese, in a food processor or blender and blend until smooth. Transfer to a bowl.

Deseed and dice the tomatoes and fold into the pesto along with the cheese. Check for seasoning, top with zest of lemon and enjoy.

Any unused pesto can be stored in a jar, covering with a layer of olive oil to seal. It will keep for up to one week.

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