Pesto Alla Trapanese (Pesto With Tomato And Almonds) - cooking recipe

Ingredients

4 plum tomatoes, peeled, seeded and chopped
1/2 cup blanched almond, roughly chopped
1/2 cup fresh basil leaf
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

Preparation

Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
Add salt and pepper and serve over cooked pasta.