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.