Sunday
Almond pesto
Basil, garlic, toasted almonds, Parmesan, lemon and good olive oil — everything a classic pesto does, at half the price.
Toast the almonds until fragrant. It's the difference between good and great.
Method
- 01
Toast the almonds in a dry pan over medium heat for 4-5 minutes, tossing often, until fragrant and lightly golden. Cool for a moment.
- 02
Put the almonds, basil, garlic, Parmesan, lemon zest and juice, salt and a good grind of pepper into a food processor. Pulse a few times to break everything down.
- 03
With the motor running, drizzle in the olive oil until you have a glossy, spoonable pesto — a little rough is beautiful, not smooth.
- 04
Taste. It probably wants more salt, maybe more lemon. Scrape into a jar and cover the top with a thin slick of olive oil to keep it green.
- 05
Keeps in the fridge for a week, freezes for 3 months.
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