With thanks to Brooklyn Farm Girl: brooklynfarmgirl.com

3 cups of fresh basil leaves
4 cloves garlic
3/4 Parmesan cheese
1/2 cup olive oil
1/4 cup roasted almonds or pistachios
pinch of salt
pasta of your choice (cooked)
red pepper flakes to garnish
Combine basil, garlic, Parmesan Cheese, olive oil, almonds and salt in a food processor. Blend to a smooth pesto.
Pour on hot cooked pasta and stir so pesto is evenly combined.
Garnish with red pepper flakes for a added kick.

All our herbs are growing inside our loft thanks to hydroponic gardening, or more specially our AeroGarden.

This makes 1 cup of pesto.
If you want to make this dairy free, substitute the Parmesan cheese with 1/4 cup of Nutritional Yeast.