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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.