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


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 …

Read more at www.theguardian.com

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