- 50g blanched almond
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 large bunch basil leaves
- 50g grated parmesan, or vegetarian alternative
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 garlic cloves
- 150ml extra-virgin olive oil
Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.