If using whole almonds, pulse in food processor until coarsely ground. Otherwise, skip to step two.
Place all ingredients except for olive oil in food processor and turn on.
While food processor is running, add olive oil (1/4 cup). If consistency of pesto is too thick, add more olive oil until you have the desired consistency.
Notes
Storage: Store in an airtight container or jar in the fridge for one week or in the freezer for 6 months.
How to add cheese: I recommend adding 1/2 cup of crumbled cotija or queso freso if you prefer cheese in your pesto.