Habanada Pesto

• 1 cup Marcona almonds
• 4–6 cloves garlic, smashed
• 14–16 Ha

In a blender, combine the almonds, garlic, Habanada peppers, vinegar, and a pinch of salt and pulse until a chunky purée forms. Add the tomatoes, basil, mint, and oil and pulse again until incorporated but even chunkier. Finally, add the cheese and chile flakes and pulse to incorporate, then add more oil or vinegar if needed for bright flavor and a smoother texture. Use immediately, or transfer