Instructions: Traditional method:
Pound the basil, garlic and salt to a paste in a mortar. Gradually add the almonds, working them into the paste, followed by the cheese.

Next add the chopped tomatoes and work that all to a pulp. Finally stir in the tomato puree and sugar if using (British tomatoes may well need their help), the olive oil and pepper. Taste and add more salt if necessary.

Processor method:
Place the basil leaves, garlic (roughly chopped), salt, almonds and cheese in the processor and process to a rough paste. Add the tomatoes, tomato puree and sugar (if using) and pepper and process again, gradually trickling in the olive oil. Taste and add salt if needed.

NOTES : Serve on pasta

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