Prep: 1. Boil water for pasta. 2. Grate cheese. Make: 1. Cook pasta according to package instructions, once done drain and return to pot. 2. Meanwhile, toast almonds in a large dry skillet over medium-high heat, stirring frequently, 3 to 5 minutes. Allow them to cool slightly. 3. Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. 4. As the processor is running, drizzle in oil in a steady stream. 5. Stir in Parmesan and salt by hand. 6. Toss pasta with pesto and serve.
Fresh Tomato Variation: You can also make this pesto with fresh tomatoes. Start with 3 pounds fresh plum/roma tomatoes, cut into quarters and divide them between 2 large baking sheets. Roast at 400° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.