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Ingredients
  • ½ cup (about 2½ ounces) roasted & salted whole almonds
  • 3 to 6 cloves garlic, peeled
  • 4 ounces fresh purple (or green) basil leaves (about 4 cups packed)
  • 1 ounce (about ½ cup) finely grated Pecorino Romano (or other hard cheese)
  • 10 ounces fresh tomatoes (about 3 smallish) any kind, quartered
  • ½ teaspoon salt
  • ⅓ cup extra-virgin olive oil, or more to taste
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