LOVE: beetroot, capsicum, cauliflower, chili, figs, fennel, herbs; (basil, parsley, chives), leeks, mushrooms, melon, nuts, parsnips, pears, persimmon, raspberries, tamarillos
Real Almond Pesto
about 100g of almonds
lots of basil, perhaps 4 super large handfulls
1/2 cup canola oil (any neutral oil will work)
1/4 cup of white wine vinegar
1 clove of garlic
75g grated parmesan
1-2 teaspoons of mineral salt
1/2 teaspoon ground black pepper
Place the almonds in a blender and whiz up until finely ground (you can use ground almonds).
Add all 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.
Continue to pulse until a good smooth texture is reached.
Spoon into sterilise jars and bang on the bench a few times to remove air bubble. 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.