Fresh pesto

• blanched almond↗50g g
• large bunch basil leaves↗1
• grated parmesan50g g

  or vegetarian alternative

• garlic cloves↗2
• extra-virgin olive oil↗150ml ml

Step-by-step instructions

1. 1

   Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.

2. 2

   Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.