Recipe adapted from
The Kitchn
This easy pesto can be made in a
mortar and pestle* or machine. To blanch the almonds, drop them in a small pot of boiling water. After one minute, drain them in a small sieve and run cool water over them. The skins should slip right off with your fingers.
For a more luxurious version, you can substitute shelled unsalted pistachios for some, or all, of the almonds. For a more pistachio-based, garlic forward sauce, you could check out the
Pistachio aillade.
While I served this with lamb, you can use it like basil pesto to dress pasta. A dollop would be great served with
pork and beans as a condiment, or you could add a spoonful to disperse in a bowl of warm bean and vegetable soup. It’s also nice with roasted root vegetables or if your tastes run toward an exotic
tagine, I can’t imagine it not being perfect with that, too.