• Crush almonds using a mortar and pestle until they are broken down to 2mm pieces.
• Add garlic and continue to crush with the almonds until a chunky paste is achieved.
• Add the basil and mint, crush until the leaves are completely broken apart.
• Add the cheeses, crush together briefly.
• Add the tomatoes and crush again creating a thick pesto.
• Stir in the olive oil and season with salt.

If using a food processor:

• Add the garlic and almonds to the food processor and pulse to chop the ingredients together into a coarse paste.
• Add the basil and mint, pulse repeatedly until the leaves are finely chopped.
• Add the cheeses, tomatoes and olive oil and puree to a thick sauce.
• Season with salt.