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Garlic pesto with Marcona almonds
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Olive Oils from SpainGarlic pesto with Marcona almonds
Here's a sauce that you can eat alongside your favorite meat and fish dishes with a special flavor thanks to the Marcona almonds, typical of Spain. This recipe concocted by Seamus Mullen and presented at the 2019 Menus of Change® Leadership Summit.
Ingredient
Food ration :
4 peopleCooking time :
15 minutes
1 bunch
Garlic scapes
1/3 cup
Marcona almonds
3 TBSP.
Flat leaf parsley
3 TBSP.
Mint
3 TBSP.
Dill
Cooking instructions
* Step 1
Bring a large pot of water to a boil, blanch garlic scapes and shock in an ice bath.
* Step 2
In a small skillet, toast pistachios over high heat shaking the pan often, until golden brown and fragrant, about 3 minutes.
* Step 3
In a food processor, combine the scapes, parsleyt, mint and dill, lemon juice and zest, anchovies, Extra Virgin Olive Oil from Spain and a pinch of pepper. Puree until smooth.
* Step 4
Add the almonds and pulse to coarsely chop. Season with salt to taste.
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