• Basil leaves - 1 handful
  • Almonds 1- handful
  • Olive oil - 3 - 4 tablespoons
  • salt - to flavour
  • Garlic - 2 cloves
  • Parmesan cheese - 1 handful grated


Put all ingredients in a blender and blend. You might need to stop and shake all the ingredients down and blend again as it is quite a thick paste.
Note - if you make extra like I always do - Use an ice cube tray to store it in the freezer. This way the pesto will be able to be stored for longer.

Macronutrients per a tablespoon below. I would suggest using a teaspoon amount to flavour your meal. It goes very well with a courgette dish I make which I will be posted during this month. Great if you are following a low carb diet.