Roasted Almond & Parmesan Pesto Recipe #366681
A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.
10 min | 10 min prep
1 cup
- 1/4 cup almonds, skin on, roasted, roughly chopped
- 2 garlic cloves, minced
- 1/2 cup parmesan cheese, freshly grated
- 3 tablespoons lemon juice
- 1/3 cup apple juice
- 1/4 cup olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- Place the almonds, garlic, Parmesan cheese and lemon juice in a food processor and pulse to roughly chop.
- Combine the apple juice and olive oil and, with the motor running, drizzle it in to make a thick, chunky sauce; season with salt and pepper, to taste.
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5 stars