Lemon & Almond Basil Pesto

• 3 cups Fresh Basil Leaves
• 1 cup Fresh Lemon Basil Leaves (or An Additional Cup Regular Basil, Plus Additional 1/2 Teaspoon Grated Lemon Rind)
• 1/2 cups Toasted Almond Slivers
• 1 clove Garlic, Minced
• 1 teaspoon Finely Grated Lemon Rind
• 1/2 cups Finely Grated Parmesan Cheese
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 cups Extra Virgin Olive Oil

1. In the bowl of a food processor or a blender, briefly pulse basil leaves. Add toasted almond slivers (I toasted them for about 5 minutes in a skillet set over medium heat), garlic, and grated lemon rind. Pulse several time until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary. Add Parmesan cheese, salt, and pepper, and pulse until combined.
2. With the motor running, slowly pour in olive oil and run until combined. Store in an airtight container until ready to use.
3. Makes 1 1/4 cup pesto.

fresh basil, lemon basil, toasted almond slivers, clove garlic, lemon rind, parmesan cheese, kosher salt, freshly ground black pepper, olive oil

Taken from tastykitchen.com/recipes/condiments/lemon-almond-basil-pesto/ (may not work)