I love a classic pesto, and always have it on hand in the fridge. It’s so versatile, and can be used in pasta recipes, for gnocchi, on pizzas or even in salads. There are lots of different ways to make it (without garlic, using cashews instead of pine nuts), but I love my recipe as it’s quite traditional. Using Parmigiano Reggiano rather than a basic parmesan gives the sauce a much nuttier flavour and a lovely subtle saltiness.