Ingredients
175g fusilli
20g ground almonds
a small clove or garlic or squeeze of garlic paste
half a handful of basil leaves
half a handful of parsley leaves
1/2 heaped tbsp capers (rinsed)
50ml olive oil
1/2 tin of chopped tomatoes
2 tbsp grated pecorino/parmesan
Method
Whizz almonds, garlic, herbs and capers in a blender - then add the oil and whizz briefly - then add the tomatoes and cheese (and salt as necessary). Cook the pasta and combine with the pesto! Serve with sautéed mushrooms/pepper.