I have had amazing luck with my herb garden this year so I kind of almost keep forgetting about it. In the past I grow everything in pots and they do okay but this year it's like a mutant steroid farm out there and I just can't use all the herbs fast enough. I am not worried about the 400 lbs of oregano, thyme and rosemary since they all dry really well but the basil either had to be consumed this weekend or it was going to go to pot so I had no choice but to make some pesto.
So, that is how I have come to use mostly almonds in my pesto and it works just fine plus almonds are so much cheaper than pine nuts so I'm still winning.
This pesto has some preserved lemon (my latest obsession) for brightness, sun dried tomato and a bit of chili flake to give it a touch of heat. I froze a double batch in an ice cube tray so if you have enough basil, triple the batch and eat one now and freeze the rest for later.
Spicy Almond Pesto
2 cups packed fresh basil
1/4 cup slivered almonds
1/4 cup finely grated parmesan
1/4 tsp hot chili flake (or to taste)
1 tbls chopped sun dried tomato
1/2 seeded, chopped preserved lemon (mine are the size of large walnuts)
2 cloves garlic, chopped
1/4 cup = 1 tbls extra virgin olive oil
pinch kosher salt
Pack the basil, almonds, cheese, chili, sun dried tomato, garlic , lemon and a pinch of salt into the food processor (my mini processor is the perfect size for this amount) and pulse until it's all fully ground). Start adding the olive oil - either drizzle or if you can't drizzle while it processes, add half, pulse a few times and then add the rest and pulse again until it's the texture you like. I like mine to be pretty well ground and creamy but not totally pureed.