Sicilian Almond And Anchovy Pesto

• 1/2 cup grated Parmesan cheese
• 3/4 cup roasted almonds or raw
• 12 garlic cloves roasted, or 3 raw cloves
• 2 red chili peppers stemmed and rough chopped, seeds and all, I used red jalapenos
• 1 handful fresh basil leaves
• 2 tablespoons anchovy paste or 4 whole anchovies
• 1 cup cherry tomatoes
• 1 handful pitted green olives
• 1 tablespoon olive oil

1. Put the cheese, almonds, garlic, peppers, basil and anchovies into a food processor and pulse until well combined, about 20 pulses.
2. Add the tomatoes and olives and continue pulsing until everything looks evenly chopped, about another 20 pulses.
3. Add a 'glug' of olive oil and pulse once or twice more. You should have a nice, loose pesto now. Taste it and add some salt and pepper.

parmesan cheese, garlic, red chili peppers, basil, anchovy paste, cherry tomatoes, handful, olive oil

Taken from www.yummly.com/recipe/Sicilian-Almond-and-Anchovy-Pesto-1703426 (may not work)