Pesto Alla Trapanese (Sicilian Pesto with Almonds and Tomatoes)

3 medium cloves garlic

Kosher salt

2 ounces toasted blanched almonds (60g; about ½ cup); see note

35 large basil leaves (about 4 sprigs, weighing 25g total)

2 to 4 mint leaves (optional)

3 ½ ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving

1 pound (450g) plum tomatoes, peeled and seeded

¼ cup (60ml) extra-virgin olive oil, plus more as needed

1 pound (450g) linguine

Directions at seriouseats.com

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