Classic Basil Pesto, super easy and quick and I love the taste of fresh herbs. The real beauty of a pesto is its flexibility , use any nut or any soft herb and you can add any additional flavourings. Use a mix of what you have. Traditionalist will say to pound in a pestle and mortar for a classic pesto, which I 100% get, but when you have 20min to feed a hungry family I see whizz!
Traditionally a classic pesto (Genovese from the town Genoa in Italy) is made using pine nuts, most pine nuts in SA is imported from China and very expensive, I use local toasted sunflower seeds for a more sustainable and cheaper alternative.
Vegan? Just take the cheese out, no one in my family even notices. For me, the vegan cheese substitutes are too full of additives to justify the use.