Sicilian Pesto

In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the Pecorino.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a serving bowl, toss the cooked pasta with the pesto. Top with extra pecorino, basil, and a drizzle of olive oil if desired.