Pesto alla trapanese

I met this pesto last year, in San Vito Lo Capo, a village nearby Trapani, at the occidental end of Siciliy. I already knew they have a pesto of their own over there, but I had never tasted it so when a chef friend of mine bought me to a local pasta-making-lady I not only discovered a new kind of pasta (it's called busiati, a kind of long and twited maccheroni) but also the sauce busiati tipically comes with: Pesto alla trapanese. Luscious, fresh, delicate and strong in the same time, this is definitely something to try at home (and to keep in the fridge for 10-minutes evening suppers :-)

Method
Pick a bunch of nice, ripe freerange tomatoes, wash them and cut up to chunks, then put them in the blender. Add one or two cloves garlic, peeled, a handfull fresh basil leaves, and a handfull of blanched almonds. Finish with a decent pinch of salt and a good spalsh of olive oil, then blend the indredients briefly, the pesto should still have som small chunks in it so don't overdo. That's it: use the pesto on cooked pasta, or with grilled meat, bruschetta, etc.