Blanch (scald) the almond kernels in a baking dish with boiling hot water and let them swell for at least half an hour. Blanch the tomatoes on the spot, rinse them with ice cold water, skin them, remove the seeds, dice the flesh and drain in a sieve until all other preparations are done.
Peel the garlic, put it together with the coarsely diced cheese and the basil (you can leave the tender stems, just remove the woody parts) in the hand mixer, immediately add salt and pepper, maybe the crumbled or – if it’s a fresh one – deseeded chili pepper and now also the skinned almond kernels and half of the oil. Whisk on medium speed. Only when the ingredients are almost chopped, blend in the diced tomatoes. Slowly incorporate the remaining oil when everything is blended together smoothly and the sauce looks thick and mayonnaise-like.
Season the sauce, perhaps adding salt and tempering with a pinch of sugar. This sauce goes well with fish, meat or possibly also with our “Homemade French Fries” (=> separate recipe).
Tip: If you have a little bit left over from the sauce, fill it into a small jar and seal the surface with oil. Then screw the lid on it, and in the refrigerator the sauce in the jar will keep for weeks and months.
Tip: Always use aromatic spices for refinement
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