We've all had the pesto from Northern Italy but did you know there's also a version from Sicily. Just imagine the difference almonds make to both the texture and the flavour and thre addition of mint is a stroke of genius.

• Pesto alla Trapanese

INGREDIENTS: ​

• 40g of blanched almonds
• 2 vine tomatoes
• 1/2 garlic clove
• 40g of pecorino, grated
• 3 tbsp of olive oil
• 1 handful of basil leaves
• 1 handful of mint leaves, (optional)
• lemon juice, (fresh
• freshly ground black pepper
• salt

METHOD:

1. Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them burning
2. Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
3. Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this in a pestle and mortar if you prefer to keep things traditional
4. Taste and season the pesto with lemon juice, black pepper and a pinch of salt (if needed)

NOTE: The pesto will keep in the fridge for 3 days but is best served fresh.