6    Garlic cloves
1 ts Salt
1 c  Basil leaves
1 c  Almonds, blanched &
-- roughly chopped
4    Tomatoes, peeled & diced
1/2 c  Olive oil
Black pepper
1 lb Spaghetti

In a mortar pound the garlic, salt, and basil into a paste; add the almonds
little by little and then the tomatoes. When all ingredients are reduced to
a pulp, add the oil and pepper to taste (This can be done in an electric
blender, in which case add the oil at the beginning. The texture is quite
different, though.) Cook the pasta in boiling salted water, drain, and toss
in serving bowl with the pesto until it is evenly distributed. Serve at
once.