After hearing that pesto loses its beautiful greenness after a while, I decided to blanch my basil first (aka putting the basil leaves into boiling water for thirty seconds then plunging them in ice cold water) to hopefully help it maintain its colour after it’s been made into pesto.

Give almonds a quick blitz in your food processor. Now add the garlic cloves, salt, sugar and lime juice. Pulse just enough to mix them.

Add the basil and get your oil ready. Start blitzing the mixture while slowly adding the oil until everything is incorporated. At this point I added a little water because I wanted a smoother more liquid-y texture.

True to my current freezing frenzy, I froze half my fake pesto in these cute ice cube trays so I can pop one or two out whenever I want some.

We tried and liked this as a sandwich spread with grilled chicken slices and as a salad dressing added to mayonnaise. You could also add a bit of milk or cream to it and turn it into a creamy, pesto-ey pasta sauce.