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Post-Farm Tomato Pesto

Prep Time10 minsTotal Time10 mins

 10 ½ cups ripe cherry tomatoes
 12 large basil leaves
 1 plump clove of garlic
  cup lightly toasted whole almonds
 ½ tsp coarse sea salt
 ½ cup extra virgin olive oil

Toast almonds at 350 for 10-15 minutes. Let cool.


Finely grind nuts in food processor to create a coarse crumble (as opposed to an almond flour).


In a blender, puree the tomatoes, followed by the basil, garlic, ground almonds and salt.
Add olive oil slowly while the sauce emulsifies until desired thickness.