Pesto Alla Trapanese (pesto With Tomato And Almonds)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 plum tomatoes, peeled, seeded and chopped
• 1/2 cup blanched almond, roughly chopped
• 1/2 cup fresh basil leaf
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper

Recipe

• 1 score tomatoes by cutting a small 'x' on the bottom of each. drop in boiling water 1-2 minutes until the skins loosen. drain and rinse under cold water. use a paring knife to remove skins. slice tomatoes in half and scoop out seeds with spoon. chop.
• 2 place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
• 3 add salt and pepper and serve over cooked pasta.