1 garlic bulb
200g blanched almonds
3 tomatoes (peeled and deseeded)
1 + 1/2 tsp sherry vinegar
1 handful flat leaf parsley leaves
100ml (1/3 cup + 1 tbsp) extra virgin olive oil
pinch cayenne pepper
flaky sea salt and freshly ground black pepper
- To roast garlic: Preheat oven to 200°C. Drizzle the garlic bulb with a little oil and wrap in aluminium foil. Place in oven and roast for about 25 minutes, till soft and sweet smelling.
- To toast almonds: Preheat oven to 170°C. Place almonds on a low-sided tray and into oven. Roast almonds for 8 to 10 minutes or till lightly toasted and brown. Cool.
- Squeeze insides of roasted garlic into bowl of a food processor fitted with a metal blade. Add almonds, tomatoes, vinegar, parsley, a few tablespoons of the oil and cayenne pepper with salt and pepper to suit your taste. Pulse a few times to roughly chop, then add remainder of oil and pulse again. The mix should be the texture of rough pesto.
- Check seasoning and chill.