1. Toast almonds in a dry frying pan on medium heat until the almonds start to turn a slight brown. Then remove from heat and let cool completely.
2. Put cooled almonds, garlic, basil, parsley, and parmesan cheese into a food processor and blend, slowly adding the oil to form a sauce.
3. Season with salt and freshly ground black pepper.
4. Stir the pesto into your favourite cooked hot multigrain or whole wheat pasta, and serve in a bowl.

Chef’s Notes: You can add cooked chicken, steak, fish, or grilled veggies to this dish, or put pesto into your veggie lasagna. Feel free to add more oil to thin out the sauce even more or, to make it hardier, add more almonds and/or parmesan cheese. This pesto freezes really well.