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
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!