Garlic pesto with Marcona almonds

Name: Garlic pesto with Marcona almonds
Total time: 900 s
Yield: 4 people
Cuisine: American
Ingredients: 1 bunch Garlic scapes; 1/3 cup Marcona almonds; 3 TBSP. Flat leaf parsley; 3 TBSP. Mint; 3 TBSP. Dill; 2 ea. Lemons, zest and juice; 9 ea. Spanish Anchovies; 3/4 cup Extra Virgin Olive Oil from Spain; Fresh ground pepper to taste

Olive Oils from Spain @oliveoilsspain

Spain

Here's a sauce that you can eat alongside your favorite meat and fish dishes with a special flavor thanks to the Marcona almonds, typical of Spain. This recipe concocted by Seamus Mullen and presented at the 2019 Menus of Change® Leadership Summit.

Olive Oils from Spain @oliveoilsspain

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Ingredients

15 minutes

4 people

1 bunchGarlic scapes
1/3 cupMarcona almonds
3 TBSP.Flat leaf parsley
3 TBSP.Mint
3 TBSP.Dill
2ea. Lemons, zest and juice
9ea. Spanish Anchovies
3/4 cupExtra Virgin Olive Oil from Spain
Fresh ground pepper to taste

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Steps

15 minutes

1

Bring a large pot of water to a boil, blanch garlic scapes and shock in an ice bath.
2

In a small skillet, toast pistachios over high heat shaking the pan often, until golden brown and fragrant, about 3 minutes.
3

In a food processor, combine the scapes, parsleyt, mint and dill, lemon juice and zest, anchovies, Extra Virgin Olive Oil from Spain and a pinch of pepper. Puree until smooth.
4

Add the almonds and pulse to coarsely chop. Season with salt to taste.