This is great to serve with the Chicken & Raisin recipe I have also posted. It also goes very well w/ a Roast Capsicum I will post a little later in the week.
It is about 5 minutes of effort, but it is just delicious.
1 cup (160g) almonds 2 cloves garlic
2 3/4 cups flat-leaf parsley leaves
1/2 cup firmly packed basil leaves
1 1/2 tsp sea salt flakes
freshly ground black pepper
3/4 cup (180ml) extra virgin olive oil
3/4 cup (180ml) verjuice
Preheat the oven to 200'c. Roast the almonds & the walnuts in separate dishes for about 5 minutes, shaking occasionally to prevent burning.
Remove from the oven, and rub the walnuts with a teatowel to remove the bitter the bitter part of the skin, then leave to cool.
Blend the nuts, garlic, herbs, spices, salt & 6 grinds from the pepper mill in a food processor w/ a little of the olive oil. With the motor running add the remaining oil, and the verjuice. The consistency should be like a pesto. If it is a little thick, use verjuice, not more oil, to thin it out a little. 
No comments:
Post a Comment