Ingredients

3/4 cup slivered almonds

　　1 large handful fresh basil leaves

　　1 to 2 large garlic cloves

　　Several sprinkles of sea salt

　　6 ripe plum tomatoes

　　Handful of grated Pecorino (about 1/2 cup)

　　A generous splash of olive oil (about 1/3 cup)

　　1 pound linguine

　　

Step 1

Sauté the almonds in a little olive oil until tan.

　　

Step 2

Put basil, garlic, and salt in food processor and chop. Put aside.

　　

Step 3

Put in almonds and pulse until size of orzo.

　　

Step 4

Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.

　　

Step 5

Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.

　　

Step 6

Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.