| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
British |
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 40 |
g |
Fresh basil leaves |
| 3 |
|
Cloves garlic |
| 1/2 |
ts |
Salt |
| 100 |
g |
Blanched almonds; roughly chopped |
| 50 |
g |
Caciocavallo; pecorino or |
|
|
; parmesan cheese, |
|
|
; finely grated |
| 350 |
g |
Tomatoes; skinned, seeded and |
|
|
; roughly chopped |
| 1 |
tb |
Tomato puree; (optional) |
| 1 |
ts |
Sugar; (optional) |
| 85 |
ml |
Olive oil |
|
|
Pepper |
INSTRUCTIONS
Traditional method:
Pound the basil, garlic and salt to a paste in a mortar. Gradually
add the almonds, working them into the paste, followed by the cheese.
Next add the chopped tomatoes and work that all to a pulp. Finally
stir in the tomato puree and sugar if using (British tomatoes may
well need their help), the olive oil and pepper. Taste and add more
salt if necessary.
Processor method:
Place the basil leaves, garlic (roughly chopped), salt, almonds and
cheese in the processor and process to a rough paste. Add the
tomatoes, tomato puree and sugar (if using) and pepper and process
again, gradually trickling in the olive oil. Taste and add salt if
needed.
Converted by MC_Buster.
NOTES : Serve on pasta
Converted by MM_Buster v2.0l.
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