3/4 cup slivered almonds
1 large handful of fresh basil leaves
1-2 garlic cloves
6 ripe plum tomatoes, quartered (I used tomatoes from the garden-non plum type-and still great)
1/2 cup grated Parmesan cheese
1/4 to 1/3 cup olive oil
In a large skillet, saute the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor until they are in coarse pieces. Dump them out and set aside. Put the basil, garlic and a good pinch of salt into processor and pulse several times.Add tomatoes, cheese,almonds and oil. Pulse until nicely chopped. Season with pepper. Cook pasta until al dente, then reserving one cup of the pasta water, drain. Immediately toss the pasta with the pesto, adding reserved water if needed. Eat hot or room temp.