1. In a food processor, combine the peeled almonds, garlic cloves, and a pinch of salt. Pulse until the nuts and garlic are finely minced.
2. Add the fresh basil leaves to the processor. Start by adding a small amount of olive oil, about 1/4 cup, to aid in blending. You can adjust the oil quantity later.
3. Process the mixture until the basil is finely chopped and the ingredients are well combined. Scrape down the sides of the processor bowl if needed.
4. Gradually add more olive oil as you continue processing. The goal is to achieve a smooth and spreadable consistency.
5. If using cheese, you have two choices:

  Option 1: Add the grated Pecorino Romano or Parmesan cheese to the processor and blend until fully incorporated.

  Option 2: Add the cheese after processing the other ingredients. Gently stir the cheese into the pesto by hand.

• Add the halved cherry tomatoes to the processor and pulse a few times to incorporate them into the pesto. This adds a burst of fresh tomato flavor.
• Taste the pesto and adjust the seasoning with salt or olive oil to achieve your desired taste and texture.

Make sure you use organic tomatoes for this recipe.

Enjoy your homemade Trapanese Pesto!