Using a pestle and mortar (or food mixer) pound the basil and the garlic until you have a paste. Add the tomatoes chopped into small cubes along with the almonds, a splash of olive oil and salt and pepper. Keep pounding (or mixing) until you have a thick creamy mix (lumps are no bad thing!).
Once the pasta is ready either mix with the pesto straight away and serve, or let it cool, adding a drop of olive oil, add the pesto and leave in the fridge for half an hour. Serve with a crisp white wine.
Recipe Idea From: thinksicily.com