In a skillet or sauté pan over medium heat, toast the almonds, tossing frequently, until dark brown in spots, 3 to 4 minutes. Transfer to a plate and let cool.
Put the basil, lemon zest and juice, oil, and salt in a mini food processor, add the cooled almonds, and pulse until finely minced and combined—it’ll be like pesto. Transfer to a small serving bowl. If doing this in the morning, cover and refrigerate, and bring to room temperature (if you have time) before serving.
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