This delicious pesto can be used in many different types of dishes. A few ideas include: being a sauce for fish, shrimp, chicken, or steak; as a substitute for mayonnaise; as a pizza topping; or a spread for bread for bruschetta.
Pulse garlic with almonds until roughly chopped. Add basil, tomatoes, salt, and red pepper, then pulse to combine. Slowly stream in olive oil while the processor is running. Remove the sauce to a bowl and stir in the parmesan cheese. Taste it and preseason with salt and red pepper. Tossed with pasta. Or use the sauce in many other ways listed above. If you're not freezing your pesto, you can put it into a small mason jar, but remember to top the pesto with olive oil which will preserve it in the fridge for about 5-6 days. If storing in the freezer, use small plastic containers and do not top the pesto with olive oil. The pesto will keep for a couple of months.
