This recipe is unbelievably quick, easy and affordable. Cook some pasta, and during the last 2 minutes of cooking add some greens (sugar snap peas, garden peas, mangetout, broccoli, cabbage, for example), drain and add your freshly made pesto for a delicious, quick and cheap weeknight dinner.
Pesto normally contains pine nuts, but to cut costs slightly, we've gone with Almonds instead. Just as tasty, but at roughly 2/3 the cost!
- Large handful fresh basil leaves
- 2 cloves garlic
- 170g almonds, ready roasted and crushed work fine
- 170g rated Parmesan
- 230ml olive oil
- Salt and pepper to taste
- This really couldn’t be any easier… grab your ingredients (except the olive oil) and place them in your VonShef Food Processor!
- Whizz the ingredients to coarsely chop and then add the olive oil gradually whilst the blender is running, adding more or less depending on the consistency of pesto you would like.If you don't wish to use it straight away, pop it in an air-tight container and refrigerate for up to one week.