Basil Almond pesto

In a mixture jar take garlic cloves and almonds and blend it coarsely, then slowly add basil leaves and olive oil and blend it into a smooth paste.

Then add salt, parmesan and a little more olive oil, blend nicely and transfer it into a sterilised jar, add lots of olive oil and store.

This pesto keeps well in the fridge for 8-10 days.