Tomato Pesto

Remove the skin from the garlic clove and crush it. Cut the dried tomatoes into pieces. Use a peeler to shave off a few shavings of the pecorino for decoration and set aside, finely grate the remaining cheese. Finely grind the tomatoes, garlic, 2 tablespoons of tomato oil and the ground almond kernels. Then blend in the pecorino and gradually the olive oil. Season the tomato pesto with salt, pepper and balsamic vinegar. Drain the cooked pasta well and add it again to the saucepan, mix it with the pesto and spread it evenly on heated plates. Serve with basil leaves and pecorino shavings.

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