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This is such an quick, easy and delicious recipe, perfect for quick lunches and dinner parties alike. The roasted almonds add an amazing depth to the pesto, although they could be substituted for pine nuts if you're feeling like a more classic recipe. Alternatively you can swap out the nuts to make other types of nutty pesto – cashews, Brazil nuts and walnuts all taste delicious. You can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.

  • 125g almonds
  • 60g fresh basil, including stalks
  • 1 garlic clove, peeled
  • Juice of ½ lemon
  • 125ml olive oil
  • Pinch of sea salt
  1. Preheat oven to 180c, fan setting.
  2. Place the almonds and garlic on a baking tray and cook for 10 minutes until golden. Once cooked, remove and leave to cool.
  3. Simply place all of the ingredients into a food processor and pulse until smooth, adding a splash of water to make it even smoother.
  4. Pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.