Never buy the store-bought crap again! Pesto is so ridiculously easy to make and this recipe allows you to call the hsots on what ingredients you use.
We chose to make this in a mortar and pestle because we like the rustic, chunky consistency it delivers but if you like a finer pesto make it in the food processor or for a coarser consistency feel free to chop all the ingredients by hand.
Try a few variations on this dish:
Replace the basil with coriander, parsley, kale or baby spinach. You could even do a combination of herbs and greens.
Replace the almonds with pretty much any nut. Pecans, walnuts, macadamias and pine nuts are all delicious. If you have a nut allergy you could try replacing the almonds with pumpkin seeds (pepitas).
Looking for a dairy-free alternative? Replace Parmesan with nutritional yeast flakes. They give a great cheesy flavour and are so good for you.
This pesto will keep in the fridge in a sealed jar or container for up to 2 weeks.