Lemon & Almond Basil Pesto

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.

With the motor running, slowly pour in olive oil and run until combined. Store in an airtight container until ready to use.

Makes 1 1/4 cup pesto.