Pesto alla Trapanese

If Using a Mortar and Pestle: Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt. Featured Video If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt. Transfer two-thirds of the sauce to a large heatproof serving bowl. In a pot of salted boiling water, cook linguine until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, 1 tablespoon at a time each, until a creamy sauce forms that's not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it. Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.