Pesto alla Trapanese

Method

1. Wash the tomatoes.
2. Score a cross on the tomatoes and blanch them for 1-2 minutes.
3. Peel the tomatoes and remove the seeds, keeping only the flesh.
4. Toast the almonds in the oven at 200°C for 5 minutes.
5. Combine in a blender: tomato flesh, toasted almonds, parmesan, pecorino, basil leaves torn by hand, garlic, and a drizzle of extra virgin olive oil.
6. Blend until creamy.
7. Cook the pasta (busiate or rigatoni) in salted boiling water.
8. In a bowl, place some pesto, then add the drained hot pasta, more basil, and raw oil.
9. Toss well and serve with fresh basil and crushed almonds.