Trapani-Style Tomato and Almond Pesto

Place 40 g Pecorino cheese into the mixing bowl, 10 sec./speed 10 grate, and transfer to a bowl.

Place 80 g blanched almonds and 1 garlic clove into the mixing bowl, 6 sec./speed 7 chop, and scrape down the sides of the mixing bowl with the spatula.

Add 30 g basil leaves, 1 tsp salt, and 1/2 tsp chili flakes, then 4 sec./speed 6 chop.

Add 300 g cherry tomatoes and 6 sec./speed 4 chop.

While mixing for 20 sec./speed 3/Reverse stir, slowly pour 60 g olive oil through the lid opening.

Add the reserved grated Pecorino cheese and 5 sec./speed 2/Reverse fold in.

Let the pesto rest for 10 minutes before serving.