75g almond flakes
60g basil leaves rocket leaves lambs lettuce (or your choice)
2-3 garlic cloves
1/2tsp lemon zest
3-4 tbs olive oil
50g Parmesan
Salt pepper
A sterilised jar for storing
Heat a saucepan and dry toast your
Almonds moving them around the pan until golden all over. Set aside.
Mince the garlic cloves, throw your green leaves into a blitzer add the garlic the lemon the Parmesan the almonds and 3 tbs of the olive oil. Blitz til smooth adding a little more oil if necessary to get the consistency right, season then pour into a sterilised screw top jar and store in the fridge up to 5 days.
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