Fresh tomatoes and toasted almonds set this Sicilian sauce apart from the better-known Genovese-style pesto. Cherry tomatoes provided the best flavor and flesh-to-juice ratio, but grape or small plum tomatoes worked, too. And while we preferred blanched, slivered almonds, which were easiest to toast and grind, any variety is fine. Use a wand-style grater for the pecorino.
ounces whole, skin-on almonds (about 1 cup), toasted
pound grape tomatoes
01Bring a large pot of well-salted water to a boil. Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl. To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.
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