Trapanese (Sicilian Pesto)

This is possibly the easiest sauce ever. It takes literally 5 minutes to whip up, requires no cooking or measuring, and can be put on pasta, eggs & toast, or fish. The only catch is that you have to use flavorful and fresh ingredients. This is a summer pasta sauce, meant to be eaten during those days that are too hot to turn on the stove. It's traditionally made with cherry tomatoes, but I've substituted heirloom tomatoes with drooling results.

Whenever I make this, I like to do a few batches, jar them and freeze a few for later use. They make great gifts as well.

Ingredients

a pint of cherry tomatoes (or 1 1/2 large heirloom tomatoes)

handful of basil (about 10 large leaves)

handful of almonds, toasted (1 cup)

a pinch of salt

1 teaspoon of fresh ground black pepper

a drizzle of good olive oil (2 tablespoons)

Optional: 1/4 cup of parmesan, grated (or just add parmesan as garnish at time of serving)

1. Lightly toast the almonds on a dry skillet.
2. Put all ingredients in a food processor and pulse until desired texture.

The almonds provide a great texture that is lacking in traditional basil pesto and this can be served cold or warmed.