A rich tomatoey paste, with added texture from the almonds and brightness given by the fresh basil results in a rich, delicate, savory pesto, that will sure elevate many a recipe with its intense flavor profile.
8 cherry tomatoes
50 g skinless almonds
50 g (8 Tbsp) Pecorino Romano, grated
1 bunch (about 15 g) fresh basil leaves
1 small garlic clove, peeled and deveined
50 ml (8 Tbsp) e.v.o. oil