I have made this many times and every one loves it to.
1/3 cu slivered almonds, toasted
2 cups packed fresh basil
1/2 cup packed parsley
2 pounds grape tomatoes, cored and seeded
1/4 cup capers, drained
3 anchovy fillets, rinsed and drained
4 cloves garlic, peeled
1/2 teaspoon red pepper flakes
1/2 cup finely grated Pecorino cheese
1 tablespoon lemon juice
1/3 cup EVOO
salt and pepper
Pulse almonds in a food processor or blender until finely chopped. Add basil, parsley, tomatoes, capers, anchovies, garlic, pepper flakes and Pecorino and blend until smooth. with machine running, add lemon juice, then olive oil in steady stream until emulsified. Season with salt and pepper. Toss pesto with cook pasta and serve.