Basil pesto with almonds and tomatoes

Ingredients:

• 1/3 cup lightly toasted almonds
• 3 cups loosely packed fresh basil leaves
• 1 teaspoon chopped garlic
• 0.5 tbsp. coarsely grated parmesan
• 0.5 cups extra-virgin olive oil
• 0.5 cup diced tomatoes

Preparation:

1. Place the almonds in a food processor and pulse until finely chopped. Add the basil, garlic, and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse until evenly distributed.
2. With the food processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl and top with the tomatoes.