A quick and simple recipe for pesto with basil, hazelnuts, Parmesan cheese and a lot of garlic. Tastes great with pasta or on a sandwich.
Pesto will keep rather well when covered in a layer of olive oil and sealed with a lid. Ensure that the pesto is completely submerged under the oil then top up as necessary after you use some pesto. Commercial pesto will keep for several months in this way, homemade will probably keep for a few weeks.
Best ever pesto, I made it vegan and left out the cheese, I made 500ml on Friday and by Sunday it wad finished, my family ate it with bread, cheese, salad, fish actually everything - 03 Feb 2018