Place all ingredients into a blender or food processor and blend on high until well combined.
The texture will be thick and a little course. The perfect consistency if you're using it as a dip.
Add more olive oil and lemon juice to thin out the pesto if you are using it as a dressing.
If you’re not using it straight away, divide the mixture into air tight jars or containers and store in the fridge for 3-4 days or in the freezer for up to 3 months.
Notes
This recipe should make approx. 2 Cups of Pesto and you'll be able to get 2-4 meals out of this batch, depending on how you use the pesto.I usually make this a little thicker so that it can be used in whatever type of recipe I like. Sometimes I’ll use it as a dip or sandwich spread. Other times use it is as a pasta sauce (hot or cold) or even as a salad dressing.Depending on how you will use it, work with the texture and add extra oil and lemon juice to thin it out if need be.