Prep: 5min | Cooking: 10min
500g pasta of choice
50g fresh parsley
10 tbsp olive oil
1 garlic clove
30g grated hard yellow cheese of choice (suggest Parmesan/ Grana Padano)
In a blender, process the parsley, olive oil, almonds, garlic, the cheese, and season to taste with 1-1.5 tsp salt, and some pepper.
Use on pasta, chicken, in salads, sandwiches or other.
Pesto lasts for about 1 week in the fridge.