- 70 g of skinless almonds (you can buy them or bleach them yourself);
- 1 clove of garlic, chopped but not crushed;
- a pinch of salt;
- 250-300 g of well-ripened small tomatoes;
- 50-60 g of basil leaves;
- 70-80 ml of quality olive oil;
- 35-40 g Parmesan or Pecorino Romano cheese, finely grated.
1. In the bowl of an electric food processor fitted with an S-blade, add the almonds, salt and garlic and process until finely ground.
Add the basil and tomatoes and mash until everything is chopped.
2. While the machine is still running, pour the oil in a thin stream so that you get a mass of emulsion consistency. It should be quite creamy, but runny and liquid. If it seems a bit thick, add a few more tablespoons of oil.
3. Pour the resulting mass into a small bowl, add the cheese and repeat, this time using a spoon or whisk. Taste for salt.
4. Everything, the sauce is made. It can be used immediately and stored in the refrigerator for 3-4 days. True, if you store it in the refrigerator, pour it into a jar and pour a spoonful or two of oil on top.
Warning: this sauce can be frozen. Simply pour into an ice cube tray and when frozen, place the cubes in an airtight freezer bag. In the cold season, you will enjoy this aromatic and tasty goodness.
Photo by Vida Press/Sicilian Pesto