Step 1

To your food processor, add almonds, garlic, cheese, extra virgin olive oil and chili if using. Pulse to break up the almonds and combine into a coarse mixture.

Step 2

Add cherry tomatoes and herbs to your food processor and pulse until you achieve your desired consistency. A little chunky crunch from the almonds is definitely a good thing, but if you prefer a smooth sauce, process further. Taste adjust seasoning.

Step 3

If the pesto is too wet, add more almonds/cheese and process. If the sauce is too dry, add more tomatoes or olive oil. Taste and adjust seasoning.

Step 4

Transfer your pesto to mason jars or glass jars and store in the refrigerator if not using right away.