While I was listening to a cooking podcast, a chef was asked how to use canned tomatoes and almonds that were sitting in the caller’s pantry. His answer, make Pesto Trapanese. I was unfamiliar with this Sicilian pesto made from tomatoes and almonds so I did a quick google search and found many different ways to make it. I created my own recipe based on what I had available in my pantry. Most recipes for this type of pesto call for blanched or skinless almonds, I used regular, unsalted almonds because that’s what was on my shelf.  I had an open can of fire-roasted tomatoes sitting in the fridge so I used that instead of regular canned or fresh tomatoes. After adding a few other simple ingredients, I gave it a quick whirl in the food processor and my pandemic pantry version of Pesto Trapanese was ready. I tossed it with whole wheat pasta (using some of the pasta cooking water to thin the sauce). So easy and so delicious.