Pesto Trapanese

• 10 plum tomatoes
• 12 cup blanched almond
• 6 garlic cloves, peeled and roughly chopped
• 12 cup basil leaves, torn
• 4 tablespoons olive oil
• 13 cup parmesan cheese, grated
• 14 teaspoon red pepper flakes, to taste
• 1 lb linguine

1. Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute.
2. Peel off the skins then chop into quarters.
3. Remove the seeds and then roughly chop the rest of the flesh.
4. Set aside.
5. Toast almonds in a moderate oven until golden, about 5 to 10 minutes.
6. Grind/Blend the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy.
7. Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky).
8. Add the tomatoes and red pepper flakes (optional); depending on your preferences, squash them gently or leave them slightly chunky.
9. Add the rest of the olive oil in a drizzle until well combined and creamy.
10. Taste for seasoning, then add salt and pepper if necessary.
11. Toss with pasta and top with parmesan cheese.

tomatoes, blanched almond, garlic, basil, olive oil, parmesan cheese, red pepper, linguine

Taken from www.food.com/recipe/pesto-trapanese-523774 (may not work)