3clovesgarlic(use less if you dont like garlic that much)
100gAlmonds(use sunflower seeds if allergic to nuts)
150mlOlive oil(use 75ml water, 75ml oil for a lower fat version)
30gfresh basil leaves(remove the basil leaves from the stalk)
10mllemon juiceor juice of 1/2 lemon
100groasted red peppers from a jar
chilli flakes and basil to garnish
First, cook your pasta according to the instructions of the packet. Once cooked drain and rinse, keeping a little of the pasta water.
Peel your garlic, remove any tough stalks from the basil
Put all ingredients for the pesto in the food processor/blender and blend. If you want it chunky pulse it until it reaches your desired consistency. If you want it super smooth blend for longer until its becomes creamy and smooth!
Taste and season to see if it needs more salt or lemon juice
Add the cooked and drained pasta to a sauce pan and add the pesto, heat up and mix thoroughly. Add some pasta water to thin out the sauce (1 tbsp at a time). This will just help spread the sauce more. Taste and adjust seasoning to your liking by adding more salt, ground black pepper or lemon juice.