Pesto with garlic

• 1 lb. of pasta-home made or spaghetti,
• 3 - 5 cloves of garlic,
• 2 fl. Oz. of extra virgin olive oil,
• 8 - 16 peeled almonds,
• Sea salt
• 5 large leafs of basil
• 5 peeled tomatoes
• 5 table spoons of freshly grated pecorino cheese.

Peel the garlic, cut in half and take the inside out (if you prefer a lighter taste). Put the garlic, a pinch of sea salt and the almonds in a mortar and mash. Add the leafs of basil and continue to mash. Add the tomatoes and mash until it becomes smooth, finish with the extra virgin olive oil.

Cook the pasta al dente, drain it and pour over the pesto, mix and sprinkle with the freshly grated pecorino cheese.