Step 1

If you would like your pesto to have a slightly deeper flavour, you can toast your almonds for this recipe. Alternatively, using blanched almonds will make it easier to blend your pesto if you’re doing this part by hand.

Step 2

Start by blanching or gently toasting the almonds. To blanch, simply put them in a pan of boiling water for about a minute and then remove and drain them and peel off their skins.

Step 3

To toast, place the nuts in a dry frying pan over medium-high heat until fragrant and slightly browned in colour. Be sure to keep them moving to prevent burning, and remove any that do burn before adding to the parsley, as they will give the pesto a burnt flavour.

Step 4

Put the parsley, grated Parmigiano Reggiano, crushed garlic cloves and 2 tablespoons of the extra virgin olive oil into a pestle and mortar and grind until creamy. You could also use a food processor or blender for this part, though the texture will be a little smoother.

Step 5

Add the almonds and grind (or blitz) until they start to break down and combine with the oil and parsley mixture. You end up with a creamy yet slightly chunky consistency.

Step 6

Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic as this will help it adhere to the pasta.

Step 7

The pesto is best eaten straight away, but can be kept in clean jars and stored in the refrigerator for up to a week.