Pesto Marsala Style

• 1/2 cup tomatoes, diced
• 1 garlic clove
• 15 leaves basil
• 1/4 lb pecorino cheese or 1/4 lb provolone cheese
• 1/4 lb almonds, diced toasted
• 3 tablespoons olive oil
• 1 pinch oregano
• salt and pepper
• crushed red pepper flakes (optional)

1. Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional).
2. It can be refrigerated overnight but it is preferable to use it the same day that it is made.
3. To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients.
4. Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch.

tomatoes, garlic, basil, pecorino cheese, almonds, olive oil, oregano, salt, red pepper

Taken from www.food.com/recipe/pesto-marsala-style-455827 (may not work)