Pesto Trapanese

• 10 ripe plum tomatoes (San Marzano and Roma are best)
• 1/2 cup (85 grams) blanched almonds
• 4 garlic cloves, peeled and roughly chopped
• Handful of basil leaves, torn
• 3 to 4 tablespoons extra-virgin olive oil
• 1/3 cup (40 grams) dried breadcrumbs, optional (or Parmesan cheese, grated)
• Salt and pepper, to taste

1. Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute. Peel off the skins then chop into quarters. Remove the seeds and then roughly chop the rest of the flesh. Set aside.
2. Toast almonds in a moderate oven until golden, about 5 to 10 minutes.
3. In a mortar, grind the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy. Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky). Add the tomatoes; depending on your preferences, squash them gently or leave them slightly chunky. Add the rest of the olive oil in a drizzle until well combined and creamy. Taste for seasoning, then add salt and pepper if necessary.
4. If desired, toast the breadcrumbs in a wide skillet with some olive oil until they're golden and serve this over the pasta in place of Parmesan cheese.

tomatoes, blanched almonds, garlic, handful of basil leaves, extravirgin olive oil, breadcrumbs, salt

Taken from food52.com/recipes/29666-pesto-trapanese (may not work)