Wash the basil leaves, discard the stems, and dry thoroughly. Also peel off any thick spines from any larger basil leaves. NOTE: I use my salad spinner for washing and drying the basil leaves.
In a food processor fitted with steel blades, add tomatoes, basil leaves, and garlic; process until basil and garlic are finely chopped. With the machine on, drizzle in the olive oil to create a thick paste. If needed, take the lid off the processor and scrape down the sides of the processor bowl and the lid using a rubber spatula.
Add almond nuts and Parmesan cheese to the basil mixture and process 1 to 2 minutes or until the pesto is well mixed.
Season to taste with salt and pepper and pulse a few more times. Taste again and adjust seasonings, if needed.
Makes approximately 1 1/2 cups.
Sun-Dried Tomato Basil Pesto with Almonds Recipe: https://whatscookingamerica.net/KarenCalanchini/BasilPesto_Almond.htm