SICILIAN RED PESTO SAUCE
Fantastic as a pasta sauce or with crusty bread.
MAKES ONE CUP
1 cup fresh basil, leaves only
2 tbsp peeled almonds
1/2 tsp red pepper flakes
4 ripe tomatoes, quartered or 1/2 can San Marzano, drained
2-3 large cloves garlic, peeled and cut in half
1/2 to 3/4 cups extra-virgin olive oil
1/4 to 1/2 cup grated fresh Pecorino Romano (or Parmesan) cheese
Kosher salt to taste
Place almonds, garlic and red pepper flakes in food processor. Process until grainy. When the mixture is almost smooth add tomatoes, basil, cheese, salt and pepper. Pulse just enough to make a wet paste. Slowly add olive oil a little at a time while processing until smooth.