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
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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.
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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.
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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.