NZ Life & Leisure - - Ruth Pretty -

This pesto can be made in ad­vance and stored in a cov­ered con­tainer in the fridge for up to two weeks. It also freezes well. I like to serve it with Ven­erdi Pa­leo Moroc­can Spice Crack­ers, or other rough-tex­tured crack­ers.

15g (about three 10cm pieces) New Zealand dried kelp or Ja­panese kombu

1 ta­ble­spoon + ¾cup olive oil

2 large gar­lic cloves, crushed

½ cup lightly roasted al­monds, coarsely ground in a food pro­ces­sor

¼ cup coarsely grated parme­san

½ cup flat-leaf pars­ley leaves

1 ta­ble­spoon lemon juice

½ tea­spoon flaky sea salt

Put the kelp in a small bowl and cover with cold wa­ter. Soak for 10-15 min­utes or un­til the kelp is soft, then drain and set aside.

Heat the ta­ble­spoon of olive oil in a small fry­ing pan. Add the gar­lic and fry un­til light golden. Tip gar­lic and oil into a food pro­ces­sor, along with the al­monds and parme­san. Process briefly to mix, then add the kelp. Con­tinue to form a rough paste.

Keep the mo­tor run­ning and slowly pour half of the re­main­ing olive oil into the feed tube. Process un­til incorporated but not to­tally smooth.

Add pars­ley, lemon juice, salt and the re­main­ing olive oil. Process un­til just com­bined.

Scrape into a bowl and serve with crack­ers. Makes 1¼ cups

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