Basil pesto is really easy to make, and I wanted to share my recipe with you! It's very delicious, and should last around a week (I can usually stretch it out longer than that). The recipe is very flexible; you can add more or less of any of the ingredients to your liking, using up whatever you have. That's what is great about making pesto! You can't really go wrong.


You can grill it on toast with tomato and cheese, or mix it through pasta, or make a tasty chicken dish by covering chicken with the pesto and adding tomato and cheese, baking until the chicken is cooked through (roughly takes about half an hour). It's delicious, filling, and so EASY!

Ingredients:
1/4 cup almonds
1/4 cup cashews
1 teaspoon crushed garlic
large pinch salt
70g of basil
2/4 cup grated parmesan cheese
juice of half a small lemon
3 tablespoons olive oil

Method:
Throw the nuts into your blender and blend until they're as fine as you prefer. I prefer mine to be a little chunkier.
Add garlic, salt, basil, cheese, lemon and blend until combined.
Pour in the oil and blend again.
Store it in a glass jar and it should keep for a good week or so!

God bless,
Charlie xx