Tomato Pesto

I found this in a cookbook and changed it to my taste. It is very good and healthy too. Perfect during the hot summer! My baby girl loves it.

Tomato Pesto
1 pound tomatoes, I like the ones on the vine
1 garlic clove, made into a paste on a zester
1/3 cup slivered almonds, toasted
1/2 cup fresh basil
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
8 ounces whole wheat spaghetti or small shaped pasta such as fusilli
Parmesan cheese, grated

Cut the tomatoes in half and remove the stems with a knife and seeds and the liquid with your finger. Combine with the rest of the ingredients (except the pasta) in a blender and whiz until smooth.

Boil the pasta in salty water until al-dente. Combine with the sauce and serve with some parmasean cheese. Store leftovers in the fridge. You can eat this cold or warm.