In a saucepan, place the tomatoes with very hot water and let them rest for 5 minutes so that the skin is easily removed. Peel them and cut them into very small pieces.
Remove the basil leaves from the stems, wash and dry them.
Peel the garlic and along with salt and almonds begin grinding them in a mortar.
Add the basil leaves slowly, continuing to grind the mixture.
Add the extra virgin olive oil a little at a time. Next, add the peeled and chopped tomatoes.
Grind the mixture until you have a grainy but homogeneous cream. Finally, add the grated Pecorino cheese and mix.
Season your pasta, adding toasted flaked almonds or bruschetta to taste.
Notes
Important and fundamental to the success of a good pesto is the use of an excellent extra virgin olive oil, which must be added to the grinding in the mortar little by little.