Tomato and Basil Pesto Sauce

Ingredients Linguine-Basil-

Serves: 4



  • 400g of Fresh Pasta (Linguine, Spaghetti or Tagliolini)
  • 6 cloves of garlic
  • 6 ripe tomatoes
  • 100g almonds
  • a handful of fresh basil
  • extra virgin olive oil
  • salt and pepper


  • Bring a large pot of water to the boil.
  • Using a pestle and mortar (or food mixer) pound the basil and the garlic until you have a paste.
  • Add the tomatoes chopped into small cubes along with the almonds, a splash of olive oil and salt and pepper.
  • Keep pounding (or mixing) until you have a thick creamy mix (lumps are no bad thing!).
  • Add salt to the pasta pot and cook the pasta.
  • Once the pasta is cooked either mix with the pesto straight away and serve, or let it cool, adding a drop of olive oil, add the pesto and leave in the fridge for half an hour. Serve with a crisp white wine.
I got this recipe from thinksicily.com


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