Pesto Rosso

Steps

1. 1
   Toast the almonds in a dry pan over medium heat for 4–5 minutes, shaking the pan, until golden and fragrant. Leave them to cool.
2. 2
   Pulse the almonds and garlic in a food processor to coarse crumbs.
3. 3
   Add the sun-dried tomatoes, basil and chilli flakes and pulse to a coarse paste, scraping down the sides once or twice.
4. 4
   With the motor running, pour in the olive oil in a thin stream until the pesto is thick but spoonable.
5. 5
   Stir in the grated cheese by hand — the blade heats it and makes it clump — then taste before adding salt, as the tomatoes and cheese are already salty.
6. 6
   Use it at once, or cover the surface with a thin film of olive oil and keep it in the fridge for up to a week.