Hope it's not too late!



Genovese Pesto

4 small bunches of clean basil leaves
a pinch of salt
2 large garlic cloves, peeled
3 tablespoons freshly grated Pecorino Sardo
3 tablespoons freshly grated Parmigiano Reggiano
1 tablespoon of pine kernels
(1 tablespoon of walnuts - optional)
1 cup extra-virgin olive oil

Place the basil leaves, salt, and garlic in a mortar, and combine the ingredients with a rotating motion of the pestle (this is so the basil leaves tear gentlyand conserve their flavour). When the leaves have started to release a bright green liquid it is time to add and gently crush the pine kernels (and walnuts). Now fold in the cheeses with a wooden spatula. Slowly pour in the oil, stirring continuously until the mixture is creamy.

All of the ingredients should be at room temperature when used and the whole procedure should be completed as soon as possible to avoid oxidation.

Serve with fresh pasta. 

Enjoy

You're welcome Tommy20 !

For Wazzle: I've actually never heard of Tomato pesto.
Pesto is pesto! Where did you eat a tomato version?

Did you mean 'fresh' as in not out of a jar?  Because I have never heard of a tomato pesto made with fresh ones, only with the sundried  variety.  That said, here's my take on it:

Sundried Tomato Pesto:

4 oz (by weight, about 1 1/2 cups) sundried tomatoes
Water/White wine to soak
1 clove garlic
4-5 leaves of basil
Pecorinno Romano, to taste (parmasean works as well)
Pine nuts, 2 tbsp
Olive Oil (the good stuff)
Salt
Pepper
1/4 tennis ball sized red onion

In M&P, or Food Processor, combine garlic, onion (this can be cooked down if you want to remove the raw onion flavor, and to bring on Maillard), salt and pepper.  Pound into a paste.  Meanwhile, soak the tomatoes in your chosen liquid (about 10 minutes) to rehydrate them.  Add soaked tomatoes and basil to M&P and bash until almost fully integrated.  Add pine nuts to bind, then stir in olive oil and cheese to taste.

Perhaps not the most authentic one out there, but it is darn tasty tossed through wide noodles (or on toast for that matter)

Hope it helps, WTM

Ok, I've just found out that tomato pesto is actually known as "Pesto alla Siciliana"; that's where it originates from, Sicily. Personally, I'd never come across it before 
Here's a link that might interest someone:
http://en.wikipedia.org/wiki/Pesto