Categories: Appetizers

Ingredients

• 1/3 cup slivered almonds
• 1 pound bright red cherry tomatoes
• 1/2 cup fresh basil leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon fresh mint leaves
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic
• Kosher salt
• 1/3 cup olive oil
• 1/3 cup grated Parmesan or pecorino
• 1 baguette, cut crosswise into slices and lightly toasted

Directions

1. Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.

2. Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.

3. Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

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