It turned out exceptionally well last night, all the photos look great on this particular laptop, so here it is, on the blog.

We had it with shop bought gnocchi.

A handful of pinoli got toasted on a dry pan, another handful of skinless, raw almonds got thrown together into the mini food processor and blitzed. Onto this fresh, amazing basil. Lots of it. Freshly grated parmiggiano. 2 cloves of garlic. Olive oil, good glug. Salt. All nicely blitzed into a wonderful, juicy green paste.

This almond trick I learned from Molly, whose husband is responsible for the best gnocchi with pesto I’ve ever had. Almonds seem to add a lovely creaminess to the pesto, I always have some in the pantry now. Yum. Simple, delicious, timeless classic.