Pesto trapanese

Ingredients

• 600 g of tomato blackberries
• 50 g of raw, shelled almonds
• 15 to 20 fresh basil leaves
• 2 cloves of red garlic
• extra virgin olive oil, salt and pepper, to taste
• 1 tablespoon of grated pecorino cheese
• a pinch of Parmesan cheese
• 2 sprigs of mint (in spring/summer)

Place the tomatoes in boiling water for a few seconds, then peel and remove the seeds.

In a mortar, combine the peeled garlic, salt, basil, and mint, and use the pestle to crush them gently, rather than pounding them hard.

Gradually add the raw almonds, followed by the tomatoes, until you achieve a thick sauce.

Gradually add the olive oil until the sauce thickens, then add the pecorino, Parmesan, and pepper.

Let the pesto rest, then mix it with the well-drained pasta.