Make your pesto in advance and this dish is a super quick & tasty mid-week supper. 

In this recipe I substitute the usual Pine Nuts with Almonds, although any of your favourite nuts would also work e.g. cashews, peanuts. Make a large batch and this will last around a month stored in your fridge. The pesto is tasty enough simply heated and stirred into some cooked pasta. I sometimes fry up onions, tomatoes & peppers which go really well as does chicken.

Pesto:

250g Almonds

Bunch of fresh Basil

2 cloves of Garlic

125g grated Parmesan

Lots of black pepper & a pinch of salt

Dry fry the almonds until toasted, then add to a food processer/blender with everything else. I like the almonds to have a crunchy bite to them so I blend for around 30 seconds. If you prefer a smoother pesto simply blend for a minute or two longer.