Chef Carm's Pesto Trapanese Makes about 4 servings * 8 ripe plum tomatoes, peeled, skin removed, and chopped * 1/2 cup (85 grams) blanched almonds * 1/4 cup of pine nuts * 3 garlic cloves, peeled and roughly chopped * 2 Handfuls of basil leaves, torn * 3 to 4 tablespoons olive oil * 1/3 cup of grated pecorino cheese or toasted breadcrumbs * for serving Salt and pepper
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