This pesto is very quick and easy to make and is very useful with so many dishes, great with roast vegetables, chicken, a sauce with courgetti or it can be thinned with extra oil or lemon juice into a lovely dressing for salads. Keeps in the fridge for a week, try and keep a thin layer of oil on top and it will keep even longer.Ingredients.
1/2 cup of almonds, if you want them activated then soak them over night first and drain well.
1 bunch of parsley.
1 clove of garlic or 2 tiny ones as I have used.
90ml of good olive oil, I am using a local one, Kakariki from Nelson market.
1/4 teaspoon of salt.Remove the stalks from the parsley and chop roughly, zest and juice the lemon and peel and roughly chop the garlic.Cram everything into a smal blitzer, and blitz.Blitz until as smooth as you like it, you may need to add a touch of water or extra lemon juice to slacken it off if it gets too stiff, it really depends on how juicy your lemon is.Spoon into a jar and refrigerate.