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A I love pesto but my eldest daughter Emily is allergic to pine nuts so here is an easy, yummy version that I use instead. – Melani
Almond Pesto
1 1/2 cups tightly packed basil leaves
1/2 cup grated parmesan cheese
1/4 cup slivered Almonds (or pine nuts)
2 garlic cloves
Just under 1/2 cup of olive oil
Combine all all the ingredients expect for the olive oil in a blender or food processor, blitz until fine then slowly pour in the olive oil with the blender still running until you have a smooth paste.
