Two Greedy Scouser's 'Pesto alla Trapanese' Crostini

After my comforting Bœuf Bourguignon, I waved goodbye to the French, travelled down Italy's fine backbone, and ended up in the island of Sicily.

A couple of months ago, the 'Two Greedy Scousers' posted an irresistible shot of their Busiate alla Trapanese; a pasta not too dissimilar to Trofie coated in 'Pesto alla Trapanese' - a Sicilian alternative to the better-known, vibrant green, 'Pesto alla Genovese'.

They kindly shared their recipe, and after roasting some almonds, chucking in a load of basil, plum tomatoes, raw garlic, a great glug of extra-virgin olive, and (of course) salt & pepper, I whizzed it all up in a blender, and slung this absolute (vegan) charmer on top of my crostini.

It didn't disappoint.

🍅 Makes 4 crostini (plus enough left-over for an original 'Busiate alla Trapanese' primi!)

• 2 plum tomatoes

• 40g sliced almonds

• 1/2 large garlic clove

• a large handful of fresh basil (you might want to mix it up with the addition of fresh mint)

• a glug of extra-virgin olive oil

• salt

• pepper

1. Preheat your oven to 180'C (fan), and roast your sliced almonds until golden brown.

2. Chuck into your blender, along with half a large (peeled) garlic clove, a large handful of basil (& mint), a glug of extra-virgin olive oil, a dash of salt & pepper, and blend away.

3. If you're a traditionalist, crush it all up in your pestle & mortar.

4. Toast your crostini & rub with raw garlic.

5. Sling on your pesto and decorate with a fresh basil leaf.

6. There you have it; a complete (vegan) charmer.