Rick Stein served up a tasty pasta with almond, basil and pecorino pesto (pesto alla Trapanese) vegetarian dish on Rick Stein’s Long Weekends.

Rick says: “Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and tomatoes instead of pine nuts.”

The ingredients are: 75g almonds in their skins, large handful basil (about 30g), torn (reserve a few leaves for decoration), 4 garlic cloves, chopped, 300g cherry tomatoes, halved, 50g pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve, 6 tbsp olive oil, 8 turns black peppermill, ½ tsp salt, plus extra for cooking and 500g spaghetti, linguine or bucatini, to serve.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.