There is something about making a pesto in a pestle and mortar. Something soothing despite the thudding sound. Something authentic and homemade. The process of making pesto is stress-relieving; while pounding the essence out of ingredients and into something new. Something complex and complete. Something bright and beautiful. Something to inject flavour into a dish and make it whole and vibrant and full of zest and umami and herbaceous freshness. Something nutty and almost sweet. Something tangy, citrusy. Something herby, clean and creamy. Something nutty. Something cheesy. I do love pesto.
pesto
originItalian, from pestare ‘pound, crush’.
– Oxford Dictionary
Most of the time I make a classic Basil Pesto (Jamie Oliver recipe). The one pictured, however, is a Parsley and Activated Almond Pesto. It has a fresher taste and crunchier texture than the classic. I smeared the entire batch on a flatbread, topped with sautéed mushrooms and grated Foxenburg Goat Cheese – Mature Gouda to be exact. It was divine. I do think that the classic pesto will work better here though. This Parsley and Activated Almond version I imagine will work best with lamb – as the herby, zesty freshness will cut through the richness of the lamb.
Parsley and Activated Almond Pesto Recipe
Ingredients
20g Activated Almonds
30g Parsley (Italian)
15g Goat Milk Cheese (a hard, mild one works best here)
Lemon Juice (from a freshly cut lemon)
Extra Virgin Olive Oil
Maldon Sea Salt Flakes
Method
Using a Pestle and Mortar:
Bash almonds with a pinch of salt into a paste (like nut butter)
Chop parsley until very fine, then add to mortar and bash until combined in paste
Add cheese and bash some more
Squeeze in lemon juice and drizzle olive oil to preferred consistency (I like mine thick)
Taste and correct salt and lemon if needed
Keyoma's Food 