Rinse the snow peas and, while trimming their ends, slide your finger along one side to remove any tough strings. Coarsely chop them.
Arrange the almonds evenly on a baking tray. Roast them for8 to 10 minutes or until golden brown. Set them aside to cool. When the almonds are cool enough to be handled, chop them coarsely.
Put all the chopped snow peas and almonds in the bowl of a food processor along with the other ingredients. Process for 1 to 2 minutes until smooth. Have a taste and adjust the seasonings if needed. Transfer the pesto to a large bowl and store in the fridge. Use within 2-3 days.