Lemon and Almond Pesto was love at first bite. The tantalising state of lemon and the Moorish quality of almonds come together for a real taste explosion. The pesto works well with fish dishes, hot or cold chicken and lamb. Thinning it really well with olive oil and a little white wine vinegar makes a superb salad dressing too.
I discovered this variation on pesto whilst visiting friends in Hermanus, South Africa. The Saturday morning Hermanus Market is the place where the community meet. The Market offers Craft Beer, Wines and a huge range of natural organic products. Liezel’s stall offers a wide range of beautifully tasty homemade Pesto.
Interpret this as a homage to Liezel. The taste is brilliant but the colour is not quite as vibrant as hers. I guess the answer is to keep practising which is fun in itself.
Lemon and Almond Pesto
I have started keeping a jar of this moreish pesto in the refrigerator as it’s so delicious and versatile. Stir it through pasta, spoon over bruschetta, or use as a dip for breadsticks. For the best storage use a Mason Jar as it keeps in the flavour and doesn't permeate other foods in the fridge.
- 1 garlic clove, peeled and crushed
- 30g fresh flat-leaf parsley - chopped
- 50g flaked almonds
- 50g Pine Nuts lightly toasted
- 100g Feta cheese
- 1 unwaxed lemon
- 150ml good-quality extra virgin olive oil
- pinch sea salt
Put the garlic and parsley into a blender or food processor with the flaked almonds and pine nuts.
Grate the zest of the lemon into the mix, then halve the lemon and squeeze in the juice through a sieve.
Add the feta cheese
Pour in the oil, then blitz until almost smooth. Season with salt.
Lemon and Almond Pesto Variations
This pesto recipe is so versatile and the flavours can be changed in an instant. Exchange the flat-leaf parsley for fresh basil. This will give you a completely different flavour that can also enhance recipes. If you want to make a version of this that is totally vegan just leave out the Feta cheese. Just as scrumptious.