Green goddess pesto

DELICIOUS: Chicken with garlic and herbs.

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A refinement on a parsley pesto that has appeared in this section previously, Green Goddess is useful when the herb patch has luxuriant plants, and struggling plants.

A bit of this and lot of that means it is more of suggestion than a recipe. As ever, taste as you make. It is very good stirred into seafood pasta dishes.

Good too mixed through fresh breadcrumbs and scattered over poached or roasted fish or chicken.

INGREDIENTS

100g blanched almonds
2- 3 cloves garlic, roughly chopped
About 3/4 cup of freshly cut soft-leaf herbs - plenty of parsley, some basil, a few chives, maybe a sprig or two of lemon balm
1 large lemon, zested
3-4 Tbsp lemon juice
About 1/2 cup quality olive oil

METHOD

Heat a small frying pan over medium heat, add the almonds and cook, stirring vigorously until the almonds colour.

Place in the bowl of food processor with the chopped garlic, herbs and lemon zest and whizz to a chunky paste.

Keep the motor running and add the lemon juice and olive oil in a stream. Keep covered in the refrigerator. Before using, put the desired amount in a cup and loosen with a little hot water, then stir or scatter as needed.

- © Fairfax NZ News