I don’t tend to make very many sauces, but I do love making my own pesto. It’s so simple!

Ingredients used are pictured below. Obviously no cheese, as I can’t eat dairy. If you’re omitting the cheese, like me, play around with the salt (adding a little at a time, and tasting as you go): you need a bit of saltiness, along with the sharpness from the lemon, to recreate the slight tang of traditional pesto.

In this particular batch, I used a higher ratio of pine nuts to basil than normal. It turned out much creamier than usual, and I would imagine this would make it a great version to use in a pasta dish, if you’re into that sort of thing.

A little goes a long way with fresh pesto, so I find it’s easier to freeze into ice cubes for future use 🙂