Pesto Trapanese

Ingredients

• 10 ripe plum tomatoes (San Marzano and Roma are best)
• 1/2 cup (85 grams) blanched almonds
• 4 garlic cloves, peeled and roughly chopped
• Handful of basil leaves, torn
• 3 to 4 tablespoons extra-virgin olive oil
• 1/3 cup (40 grams) dried breadcrumbs, optional (or Parmesan cheese, grated)
• Salt and pepper, to taste

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