Pesto Alla Trapanese (Pesto With Tomato And Almonds)

• 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

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.

tomatoes, blanched almond, fresh basil leaf, garlic, extra virgin olive oil, salt

Taken from www.food.com/recipe/pesto-alla-trapanese-pesto-with-tomato-and-almonds-135078 (may not work)