First grind together the garlic, salt, black pepper, and chopped chili.

Gradually add the semi‑dried cherry tomatoes, thai basil leaves, and almonds in batches.

Continue grinding until everything turns into a paste—the texture can be as coarse or fine as you like.

Transfer the finished pesto into a sealed jar, cover the surface with extra virgin olive oil.

And it's done!

(Note: You’ll need a certain minimum quantity for the blades to work properly—if the batch is too small, it may not blend smoothly.)

Good news is : Just place all the ingredients in the processor and blend until finely ground, into a paste like texture. Done!