Hey Presto Pesto!

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditionally consists of crushed Garlic, Basil, and Pine Nuts blended with Olive Oil, Parmesan Cheese, and Fiore Sardo (cheese made from sheep’s milk).
The name originates from the Italian word meaning to pound or crush. So that makes me think that any combination of herbs, nuts or seeds and cheeses which are pounded or crushed together with olive oil and garlic can be called a pesto.
If you’ve bought the traditional Basil Pesto at your local deli lately or made it yourself, you’ll have noticed it’s a rather costly little luxury. Pine Nuts and Parmesan are unfortunately out of most of our budgets. That’s why I developed my Budget Version using Sunflower Seeds and Feta Cheese instead.
But why limit ourselves to Basil? Why not mix it up a bit with this recipe:
Kings Camp Recipe – Spinach and Almond Pesto
(as you can see from the ingredients list the amounts don’t need to be exct, don’t be afraid to mix it up and try new things.)
1 handful Flat Leaf Parsley – leaves only
2 handfuls Spinach – pick leaves off the white stems
2 cloves Garlic
1 handful Almonds
Pinch Sea Salt
4 Tbsp Olive Oil
1 handful Mature Chedder
Blend all together. Add more Olive Oil if needed. If storing make sure paste is entirely covered with oil to stop the herbs from turning bitter and black.