Pesto Alla Trapanese (Pesto With Tomato And Almonds)

1. 1

   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.

2. 2

   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).

3. 3

   Add salt and pepper and serve over cooked pasta.

* Per serving · 4 servings · Values may vary.