400g of Fresh Pasta (Linguine, Spaghetti or Tagliolini)
6 cloves of garlic
6 ripe tomatoes
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.