Roasted Almond and Parmesan Pesto
Photography by Becky Nunes.
Goes with: grilled vegetables, salmon, fish and chicken. It is also good with bitter leaves such as witlof and raddichio.
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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!