Busiate are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.
In a food processor or blendor, mix the almosnds with the basil and a tbsp of EVOO until well blended
Slowly add the tomatoes and mix until the sauce is a bright red
Add in a peeled garlic clove and salt and peper to taste. Let rest for about an hour
Cook the pasta in salted water until “al dente”
Away from the heat, mix the pesto into the cooked pasta. Top with grated cheese.