A twist on classic pesto with a zesty citrus twist!
In bowl of food processor, combine almonds, lemon zest, basil, minced garlic and pepper flakes. Process until nuts are a fine chop, but not a powder. Add salt here if you’d like.
Next, while processor is running on low, slowly drizzle in the olive oil. If you like a dry pesto, use less oil. I typically use the entire 1/2 cup. Last, add in the lemon juice.