Roasted Almond and Parmesan Pesto
Goes with: grilled vegetables, salmon, fish and chicken. It is also good with bitter leaves such as witlof and raddichio.
Recipe by Claire Aldous
Photography by Becky Nunes
From issue #22
Sept. 2, 2015
ingredients
1/2 cup skin on almonds, roasted, roughly chopped
2 cloves garlic, crushed
1/2 cup freshly grated Parmesan
3 tablespoons lemon juice
1/3 cup apple juice
1/4 cup olive oil
sea salt and freshly ground pepper
Method
Put the almonds, garlic, Parmesan 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 in to make a thick, chunky sauce. Season. Makes about 1 cup
