by gathering everything on your countertop. Rinse the cherry tomatoes and basil leaves. A little organization goes a long way in the kitchen. Don't skip the lemon zest; it brightens the flavor.

In a small skillet over medium heat, add the pine nuts. Allow them to toast lightly, stirring frequently. After about 3-5 minutes, they should be golden and fragrant. Keep your eyes peeled; they can burn quickly!

In a food processor, combine the toasted pine nuts, garlic, and basil. Pulse them a few times until chopped. Then, add the cherry tomatoes and sea salt.

With the processor running, slowly drizzle in the olive oil. This ensures the pesto becomes smooth and creamy. Scrape down the sides and blend again for a few seconds until you achieve your desired consistency.

Add the freshly grated Parmesan cheese and sliced almonds. Pulse to combine. The nuts add an extra crunch and depth to the pesto.

Finally, incorporate the lemon zest for that bright, zesty flavor. Blend one last time. Don’t forget to taste your creation, adjusting salt as needed.

You can serve your tomato pesto immediately or store it for later. Either way, it’s bound to please!