Pesto

• 3 medium cloves garlic
• Kosher salt
• 2 ounces toasted
• almonds (60g; about 1/2 cup); see note
• 35 large basil leaves (about 4 sprigs, weighing 25g total)
• 2 to 4 mint leaves (optional)
• 3 1/2 ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving
• 1 pound (450g) plum tomatoes,
• 1/4 cup (60ml) extra-virgin olive oil, plus more as needed
• 1 pound (450g) linguine

1. Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt.
2. Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt.
3. Transfer two-thirds of the sauce to a large heatproof serving bowl.
4. In a pot of salted boiling water, cook linguine until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, 1 tablespoon at a time each, until a creamy sauce forms that's not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it.
5. Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.

garlic, kosher salt, almonds, basil, mint, grated cheese, tomatoes, extravirgin olive oil, linguine

Taken from www.seriouseats.com/recipes/2018/07/pesto-alla-trapanese-sicilian-pesto-with-almonds-and-tomatoes.html (may not work)