|"Ugly" tomatoes make great pesto!|
A note: Many commenters to the recipe say that this freezes well. I haven't tried it, but I pass that along as I am a big believer in freezing things for wintertime!
adapted from The Smitten Kitchen, who adapted it from Gourmet magazine
makes somewhere between 2 and 4 cups, depending on the size of your tomatoes
3/4 cup slivered almonds (I used blanched whole almonds and they worked OK too)
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.
Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.
Serve: tossed with warm pasta, spread on pizza or crusty bread, as a salad dressing, dolloped on scrambled eggs, in a bowl with a spoon...