Tomato-and-Almond Pesto

• 1/4 cup extra-virgin olive oil
• 1/2 cup blanched slivered almonds
• 1 cup cherry tomatoes
• 2 large garlic cloves, minced
• 1 packed cup basil leaves
• 1/4 cup water
• Salt
• Freshly ground black pepper

1. In a skillet, heat 2 tablespoons of the oil.
2. Add the almonds and toast over high heat, shaking the pan, until lightly browned, 2 minutes.
3. Add the tomatoes and cook until the skins just brown, 2 minutes.
4. Let cool, then transfer to a food processor.
5. Add the garlic, basil and remaining 2 tablespoons of oil; pulse until the almonds are chopped.
6. Add the water and process to a chunky puree.
7. Season with salt and pepper and serve.

extravirgin olive oil, blanched slivered almonds, cherry tomatoes, garlic, basil, water, salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/tomato-and-almond-pesto (may not work)