1. Prepare the Tomatoes

If using fresh tomatoes, blanch them briefly in boiling water, then peel and deseed them. Roughly chop the tomato flesh.

2. Combine Ingredients

In a food processor or using a mortar and pestle, combine the peeled garlic cloves, fresh basil leaves, and blanched almonds. Process or pound until a coarse paste forms.

3. Add Tomatoes and Cheese

Add the chopped tomatoes and grated Pecorino cheese to the mixture. Continue to process or pound until everything is well combined and reaches your desired consistency (some prefer it slightly chunky, others smoother.)

4. Emulsify with Oil

Slowly drizzle in the extra virgin olive oil while the food processor is running, or gradually incorporate it if using a mortar and pestle, until the pesto is creamy and well emulsified.

5. Season

Season the pesto generously with salt and freshly ground black pepper to taste. Mix well.

6. Serve

The pesto is now ready to be tossed with your favorite pasta, spread on bruschetta, or used as a vibrant topping for grilled vegetables. For best flavor, let it rest for 15-30 minutes before serving.

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Recipes

Sicilian Summer's Kiss: Zesty Garlic and Tomato Pesto

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Live garlic.