Pesto alla trapanese

If you didn't get some slow-roasted tomatoes into your freezer this summer, use sun-dried tomatoes in this recipe, from Diana Henry's Crazy Water Pickled Lemons. Makes enough pesto for 4 servings of pasta, or a great slather on bruschetta.

4 plum tomatoes, chopped
4 slow-roasted tomato halves, chopped
3 garlic cloves, minced (if your slow-roasted tomatoes have garlic, cut this to 1 clove)
2-1/2 oz blanched almonds
Large handful of basil leaves
Leaves from 4 sprigs of fresh oregano
Kosher salt and fresh black pepper
2-1/2 oz extra-virgin olive oil
2 oz pecorino cheese, grated

Place first seven ingredients in the bowl of a food processor fitted with a metal blade, and pulse until coarsely chopped, adding the oil slowly as you go. (Should be more coarse than a traditional genovese basil pesto.) Remove to a mixing bowl, and stir in the cheese.