Tomato Almond Pesto

The extended summer weather means the tomatoes keep coming and coming, here’s an interesting pesto that will be ready long before your pasta is even cooked.

Throw a handful of slivered almonds in a food processor with a couple of peeled garlic cloves and half a teaspoon of salt, run until it forms a paste. Add a cup and a half of fresh cherry, or chopped tomatoes, and a half a cup of fresh basil. Pulse until it’s a chunky puree, adding some olive oil if it needs to be thinned out. Before tossing with your cooked pasta, salt to taste, and serve with grated parmesan.