Meera Sodha’s vegan recipe for spaghetti with roast almond and tomato pesto | The new vegan

Grate the freshest, ripest tomatoes you can find into a paste of roast almonds, pound away, blend with basil and extra-virgin olive oil and slurp with spaghetti

British tomatoes have had a bad press over the years, being often labelled as flavourless or watery, which may explain why I can’t think of a British dish that heralds the fruit in its raw form. But things have changed. Go to any farmers’ market these days, and you’ll find delicious varieties from Kent to the Isle of Wight, so now is the time to indulge in raw tomato recipes. One of the best is today’s dish, a take on the Sicilian pasta alla Trapanese, in which tomatoes are grated fresh into a paste of roast almonds, then mixed with basil and the best olive oil you can get your hands on to form a glorious, fresh pesto.

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