8-10Mini San Marzano tomatoes or 10 cherry tomatoes
extra virgin olive oil as much as needed
salt and black pepper
Crush the garlic in a mortar with a little extra virgin olive oil.
While you're waiting, blanch the tomatoes and peel them.
Continue to pound well with the almonds, adding oil if the mixture is too dry.
Toss in the tomatoes, dried basil leaves, and pecorino cheese.
Season with salt and black pepper until you have a very homogenous, flowing, and creamy pesto.
Your pesto is now ready to eat.
TipsThose who cannot eat garlic can substitute them with really nice black olives or capers.Put the pesto in a jar, cover it with oil, and preserve it in the fridge if you don't want to consume it right away.It will last 3-4 days in the fridge.You can also freeze it for 3-4 weeks and then thaw it slowly in the fridge overnight when you need it.ENJOY!
Keyword almond pesto, genovese pesto, pesto, pesto alla trapanese