Makes 2 cups Pesto
2 cups fresh basil leaves
1 cup almonds, peeled and possibly fresh if available
3/4 cup pecorino cheese, grated
6 cherry tomatoes, seeded and drained
1 or more new season garlic cloves, to taste
1 cup Extra virgin olive oil
Sea salt to taste
Halve the cherry tomatoes, remove seeds and drain in a colander with a sprinkling of sea salt, for about ten minutes.
In a mortar or blender, crush the almonds with the cheese, basil and garlic until coarsely chopped. Now add the drained tomatoes, olive oil and blend to a coarse consistency. Taste and season with the sea salt.
You can either freeze or store the pesto for up to 4 days, in a bowl topped with extra virgin olive oil.
If seasoning a pasta, thin out with a ladleful of pasta water.
Or use on crostini, a boiled potato salad, vegetables fish fillets.