I have made pesto at every gig I've ever done, it's a life saver when especially when I would get told 1/2 hour before that we have 20, 30 sometime 100 people extra for lunch or dinner ...enter pesto ! It's so versatile from making pasta dishes, salads, salsa, dressings and sauces as I said a little life saver in a jar so let's get cookin or in this case, blending ...

2 cup basil leaves

1 cup olive oil

3 cloves garlic

1 cup grated fresh Parmesan

1 cup sliced almonds

½ tsp Sea salt (I prefer Maldon sea salt)

Whizz in a food processor until smooth that's it …

I prefer my pesto with a slight rough texture I feel if it to smooth you can't taste all the ingredients but it's up to your own taste buds, pesto is one dish you can play with regarding its texture.

Tips & Tricks

Keep the pesto in a airtight jar in the fridge, make sure the oil covers the mix this will keep the pesto longer.

I use almonds instead of the classic pine nuts recipe as it more economical

any questions would be very welcome, I'll be more than happy to have a chat