Fresh chiles and lime juice give this herb-almond pesto a pleasant kick. Serve with baked tortilla chips or use to top burgers or fish.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Place a piece of plastic wrap directly on the surface to prevent discoloration.
Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.