I have discovered that you can make pesto with carrot tops or parsley, replacing the basil. Creating a wider window of home made pesto.
You can use cashew nuts (or other creamy nut you have in the cupboard) it doesn’t have to be pine nuts. These can be very hard to get packaging free. If you want to keep it British then use cob nuts.
If you want to make it dairy free then just use nutritional yeast instead of Parmesan.
This makes it much cheaper than store bought ones.
You can also make more than you need and freeze the surplus in the right portions for simple week night suppers.
If using carrot tops, my tip is to soak them in water for at least an hour before using.