Sun-dried tomatoes and a spicy chilli pepper make this almond pesto a lot more exciting! Use this red pesto sauce to make an easy pasta dish that's ready in a flash.
30g dehydrated sun-dried tomatoes (not packed in oil)
20g fresh basil leaves (plus extra for garnish)
3 tablespoons freshly grated Pecorino cheese
40g almonds
2 tablespoons extra virgin olive oil
1 red chilli pepper
Pinch salt
375g spaghetti
Method Prep:15min › Ready in:15min
Follow the directions on the package to rehydrate the sun-dried tomatoes. Squeeze out any excess water.
Place the sun dried tomatoes, basil, grated cheese, almonds, olive oil and chilli pepper in a blender or food processor. Blend until smooth, then season with salt.
Meanwhile, cook pasta according to package instructions; drain. Toss hot cooked pasta with pesto until thoroughly combined. Serve with extra grated cheese and freshly chopped basil.