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Pasta Trapanese

½ c toasted slivered almonds
4 cloves garlic
1 cup fresh basil leaves packed
12 oz cherry tomatoes
1 cup freshly grated pecorino romano
½ c extra virgin olive oil
Salt and Pepper to taste

 

Pulse the almonds and garlic together in a food processor until finely chopped. Add the basil and tomatoes and mix to combine. While the motor is running, slowly add in the oil with a thin stream until combined to your desired texture. Put in a bowl and stir in the pecorino. Salt and pepper to taste.

Stephen Bivins

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