Simple Homemade Fresh Basil Pesto

Place all ingredients except olive oil in a blender and pulse until almost smooth. Pour the olive oil in slowly, continuing to pulse the mixture until it comes together.

Store in an airtight container in the fridge for up to 1 week.

Notes: Pesto is traditionally made with pine nuts. Feel free to use them—I like the almonds for something different! If you use pine nuts, I recommend that you lightly toast the pine nuts in a dry frying pan over a medium heat until they are only slightly golden (don’t be tempted to toast them any more or it will change their flavour) before adding them to the blender with the other ingredients.