Pesto Alla Trapanese

I promised myself I wouldn't have to make dinner tonight to convince myself to start canning the very ripe peaches on my back porch.  This was the easiest thing I could come up with that didn't involve fast food which is kind of the opposite of home canning.  It is a yummy recipe that is easy to make and the ingredients are plentiful right now. 

We eat this  sauce over pasta with some parmesan, or with warm grill bread.  My Mom said it was really good spread thinly on grilled cheese sandwiches.

Pesto Alla Trapanese

¼ c. blanched, slivered almonds (I use whole ones with the peel on.)

12 oz. (about 2 ½ c.) grape or cherry tomatoes (If you substitute large tomatoes then seed them first.)

½ c. basil leaves (I use up to a cup if I have it, but it is good both ways.)

1 large clove garlic, chopped (I like to cook this for just a minute in the oil before I put it in)

1 tsp. red wine or sherry vinegar

¼ tsp. red pepper flakes ( I don't use these b/c of the kids.)

1 tsp. salt (If you double the recipe, just use 1 tsp. salt and then see if it needs any more.)

About ¼ to 1/3 cup olive oil (I use 1/4 cup at the most.)

Toast the almonds and let cool. Combine all ingredients except the oil in a food
processor and pulse to your desired consistency. Slowly drizzle in the oil until
evenly combined.