Easy homemade pesto
Put all the ingredients in a food processor.
Whizz to desired consistency (longer for smother)
Serve it any way you like with pasta, goats cheese, tomatoes, salmon, crostini or store in small containers for future.
This pesto keeps in the fridge for at least a week.
You can make lots of variations of this – try adding walnuts or sundried tomatoes!
For vegetarians: ensure the parmesan cheese you choose is made with a vegetarian rennet – some are not.