Day Thirty Nine: another recipe

Dear David,

This can be made as either a paste or pesto.

Almond, basil & tomato pesto with chicory

Ingredients

100g semi-dried tomatoes
50g whole almonds, toasted
15g basil, stems removed
20g flat-leaf parsley, stems removed
1 garlic clove
Teaspoon of olive oil
red and white chicory leaves

Preparation

Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil and chicory. Add some seasoning and start to purée.

While it's whizzing, add the olive oil. This is best made with a bit of texture to it, so don't grind the nuts too finely. This makes quite a dry paste so you can add fresh tomatoes instead to make more of pesto-like consistency.

Serve with red and white chicory leaves.

Kikicee