Recipe: Basil pesto with almonds

LAURA FAIRE
Last updated 05:00 02/03/2014
pasta

ALMOND PESTO: Cheaper than using pine nuts and just as good.

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NEED TO KNOW

Main ingredient Basil
Type of dish Quick and easy
Course Starter
Cooking time <30 min
Serves/makes Makes about 3 cups.
Special options Vegetarian

100g raw almonds, soaked overnight and drained if wished
lots of basil, perhaps 6 super large handfuls
1 cup GM-free canola oil (any neutral oil will work)
1 cup of white wine vinegar
1 clove of garlic
75g grated Parmesan
1-2 tsp salt, 1 tsp black pepper

1. Place the almonds in a blender and whiz until finely ground (you can use ground almonds).

2. Add the remaining ingredients and pulse until a paste begins to form. Taste and adjust the salt, pepper or olive oil. Pulse and taste again and adjust again if necessary.

3. Continue to pulse until a good smooth texture is reached.

4. Spoon into sterilised jars and bang on the bench a few times to remove air bubbles.

5. Pour a few spoonfuls of extra virgin olive oil over the top to further reduce the chance of air spoiling the pesto. Seal and store in the fridge. I have frozen this pesto successfully in glass jars.

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