Fettuccine with Trapanese Pesto

• 2 garlic cloves
• 3/4 cup slivered blanched almonds (3 ounces)
• 1 cup coarsely chopped fresh basil
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded
• 1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
• 1/3 cup extra-virgin olive oil
• 1 1/2 cups grape or cherry tomatoes (6 ounces), halved
• 1 pound dried fettuccine (not egg)
• Garnish: fresh basil leaves

1. Puree garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground.
2. Add quartered tomatoes and cheese to puree and process until mixture is fairly smooth.
3. With motor running, add oil in a stream and blend until incorporated.
4. Transfer pesto to a large bowl and stir in grape tomatoes.
5. Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente.
6. Drain pasta and toss with sauce.
7. Serve immediately.

garlic, slivered blanched almonds, fresh basil, salt, black pepper, tomatoes, romano, extravirgin olive oil, grape, fresh basil

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-trapanese-pesto-108669 (may not work)