While the traditional pesto is from Liguria, this one is from Trapani in Sicily.
It's made with the typical products of the region — almonds, tomatoes, chilli peppers. You can see both the medieval and North African influences in this dish.
It's simple yet sultry in that summery way.
1/2 cup almonds (blanched, skins removed)
1 clove garlic
4 tbsp extra virgin olive oil
2 tbsp grated Pecorino
1/2 cup (tightly packed) mint leaves
2 dried red chilli peppers
4 tomatoes (peeled, cored, diced)
1 tsp sea salt
Put all the ingredients in a food processor, and process till blended. Leave it slightly grainy so that it has some consistency.
Toss with long-strand pasta that has been drained, and is still hot.