Pesto alla Trapanese

Method

1. Score the tomato at the base, blanch in boiling water for 1 minute, transfer to ice water, peel, cut in half, remove seeds and core, then dice the flesh into small cubes.
2. In a mortar, add the garlic cloves and coarse salt; crush with a pestle until a paste forms.
3. Add a generous amount of fresh basil leaves and continue crushing.
4. Add the almonds (roughly chopped) and continue to work the mortar, but keep the almonds in small pieces, not completely ground.
5. Add extra virgin olive oil and mix; the almonds should remain chunky.
6. Add the diced tomatoes, grated Parmesan, and grated Pecorino. Stir until a coarse, rustic pesto forms. Adjust seasoning.
7. Cook your chosen pasta (busiate or tonnarelli) in salted boiling water until fully cooked (not necessarily al dente, since the dish is served at room temperature). Drain and toss with the pesto. Serve at room temperature.