I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.

The pesto is best made a day ahead of when it is needed (if possible) as I find the flavours really develop when allowed to sit for a few hours.

Always keep a thin layer of olive oil on the top of the pesto as you use it (make sure you push down the pesto from the sides of the jar so that it is level on top before adding the oil) ... this locks out the air and allows the pesto to keep in the fridge for more than a week ... in fact, by doing this method, it will keep for up to two weeks, so I can add it to so many dishes at a moment's notice (I will use it instead of parsley in recipes, i.e. risotto, egg dishes, meatloaf, etc. if I don't have fresh available) making it a perfect staple to have at your fingertips.