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The besto pesto §

You'll be trapped in a mazey of love with this pasta trapanesi, a refreshing pesto perfect for a hot summer's day. This recipe is courtesy of a Pasta Granny.

Prep time: 10 mins

Cooking time: 10 mins

Makes: 3 portions


180g dried pasta of choice

8 medium, ripe tomatoes

2 garlic cloves

1/2 tsp salt

leaves from 4 sprigs of basil

10g skinned whole almonds

5g pine nuts

1 1/2 tbsp olive oil

1. No skin off my teethmato

Something work celebrating is that this is a very quick recipe! The pesto (which is the besto) will only take you ten minutes to make; so boil some water for your pasta to meet its doom in and add your pasta. Start the 10 minute timer.

Start by peeling the skin off your 8 tomatoes with a sharp knife, discard the skin (to be put in the bin or made into a horrifying Buffalo Bill style suit).

Once skinned, chop them up into thumb sized chunks, retaining as much juice as possible (make Cardi B proud).

2. Peg leg it to the finish

Once you have your chopped tomatoes, all you need to do is bring the rest of the ingredients together. You can do this the traditional way by using a pesle and mortar, if you want to be like one of those UNESCO protected nonnas, or, like us efficiency addicted millenials, you can use a blender or hand blender...

Add all of the ingredients to a large bowl, except the oil and tomatoes, that's: 2 garlic cloves, 1/2 tsp salt, 4 healthy sized sprigs of basil, 10g almonds and 4g pine nuts. Blitz until crumbly like the debris that fell as Michaelangelo chiselled David (the deliciousness of this pesto is not being over inflated through metaphor). Stir in 1 1/2 tbsp olive oil and the chopped tomatoes with their juices. Taste for salt and pepper and season more if necessary.

Drain your perfectly timed pasta and spoon the pesto over each dish. Serve cheeseless.

And dink and sink!

Food for Thought

Lizzy says: "Confession time: I've made this a few times before. It's a favourite of mine and an especially good summer recipe. It's very refreshing from all the tomatoes and, to be honest, I prefer it to normal pesto. I messed up a little in giving instructions to Kate, so I think hers was more slippery, and soupy - only blend a little people! Nonetheless, a thank you to pasta grannies to introducing me to this, it is my no.1. 10/10 "

Kate says: "I made two mistakes when making this dish, firstly those 3 cloves of raw garlic were way too much for me, and if I was going to make it again I certainly would reduce the number of cloves. Secondly, I didn't pay attention to the fact you should 'pulse' your topping and instead I blitzed it into a gazpacho-y oblivion. Lizzy's looked much better and I understood my mistake only afterwards. The flavours were nice enough but it wasn't life changing, nor the pasta 'sauce' I thought it would be. I do consider myself somewhat of a pesto connoisseur and therefore my score is definitely 100% correct; 5/10. "

7.5/10 Gasps


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