You can use your pesto in many ways, it can be added to your pasta to elevate the flavour or as a side to your rice and veggie bowl or as a dip on the cheese platter! Adding rocket boosts the nutrients which is a bonus, on top of all the good fats from almonds and olive oil.
- 1 cup almonds, soaked overnight
- 2 cloves garlic
- 2 bunches coriander (winter) or Basil (summer)
- ½ bunch parsley
- Good handful Rocket (optional)
- ½ lemon, juiced (or lime)
- ½ tsp Himalayan Salt
- Olive oil (for consistency)
Preparation: Soak your almonds overnight or minimum 6 hours
In food processor blend almonds and garlic, to bread crumb type consistency. Then add in herbs, plus rest of ingredients and blend or pulse until desired texture. Adjust seasoning to suit.
NOTE: It’s a good idea to always seal your pesto after jarring it with some olive oil. This will prevent oxygen getting to it, keeping it longer.