Anna's Pesto Trapanese

• 2 12 cups cherry tomatoes, very ripe and sweet (3/4 pound)
• 12 large fresh basil leaves
• 1 garlic clove, crushed and peeled
• 13 cup whole almond, lightly toasted
• 14 teaspoon red pepper flakes (to taste)
• 12 teaspoon coarse sea salt (to taste) or 12 teaspoon kosher salt (to taste)
• 12 cup extra virgin olive oil
• 12 cup freshly grated grana padano or 12 cup parmigiano-reggiano cheese

1. Rinse the cherry tomatoes and pat them dry.
2. Rinse the basil leaves and pat dry.
3. Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt.
4. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
5. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
6. Taste, and adjust seasoning.
7. If you're going to dress pasta within a couple of hours, leave the pesto at room temperature.
8. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta.
9. Serve over 1 pound of hot cooked pasta.
10. Top with the cheese.

cherry tomatoes, basil, garlic, whole almond, red pepper, salt, extra virgin olive oil, padano

Taken from www.food.com/recipe/annas-pesto-trapanese-361172 (may not work)