Pesto trapanese

6 servings

Ingredients

Quantity	Measure	Ingredient
6	eaches	Garlic cloves
1	teaspoon	Salt
1	cup	Basil leaves
1	cup	Almonds, blanched & roughly chopped
4	eaches	Tomatoes, peeled & diced
½	cup	Olive oil
		Black pepper
1	pounds	Spaghetti

Directions

In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all ingredients are reduced to a pulp, add the oil and pepper to taste (This can be done in an electric blender, in which case add the oil at the beginning. The texture is quite different, though.) Cook the pasta in boiling salted water, drain, and toss in serving bowl with the pesto until it is evenly distributed. Serve at once.