Go Nuts! It’s Almond Pesto

Usually made with basil leaves and pine nuts, pesto is a simple but delicious combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a really versatile, delicious pesto.

Basil, known as the king of herbs can easily be grown in a pot.  Basil grows quickly in hot weather.  If planted in a large pot, with afternoon shade and watered when the leaves begin to droop it should grow well.

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The oily nuts in pesto would normally be pine nuts but we have some almonds growing in our Spanish garden. Almonds have a thick leathery hull, inside this is a hard woody shell, then finally, the yummy edible seed. The hard woody shell can be a really hard one to crack (see the broken nutcrackers pic ooops). However they are no match for a lump hammer.

To make Almond pesto;

3 cups of fresh basil leaves

½ cup almonds

½ cup grated parmesan/ hard cheese

1 garlic clove (2 if you love garlic)

Squeeze of lemon

Sprinkle of salt and ground black pepper

Approx ½ cup of olive oil (to your desired consistency)

Keep the olive oil to one side, place all the ingredients into a food processor, pulse the ingredients whilst slowly adding olive oil until the pesto is oozing. Taste and add more salt, pepper or lemon if required. Spoon into a jar and store in the fridge, Yay!

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