Begin by placing the blanched almonds or toasted pine nuts in a mortar and pestle and crush them alongside the peeled garlic cloves until finely chopped.

Incorporate the fresh basil leaves into the mixture and crush until fragrant.

Quarter the ripe grape tomatoes and add them to the mixture, crushing until forming a chunky sauce.

Stir in the extra virgin olive oil, diced red chili pepper, and salt and black pepper to taste, blending until achieving a rustic consistency.

Bring a large pot of salted water to a boil, add your pasta and cook until al dente, usually about 8-10 minutes. Drain and reserve some pasta water.

In a mixing bowl, combine the drained pasta with the freshly made pesto, tossing to coat. Add reserved pasta water if needed for creaminess.

Plate the pasta, topping with pangrattato and grated cheese, and serve hot.