Herb And Almond Paste
Ever have a bunch of herbs in your fridge and half of it is going off?
This was my reality a few days ago and so I made a bowl of spicy green paste. It’s perfectly lovely with pasta and as a condiment or side with a curry. Condiments are not usually something I go for because I’m obsessed with the usual things that fuel me. But the thought of making some sort of nut paste excited me.
This one has Almonds and garlic olive oil as its fats, the herbs include coriander, parsley, and spring onion and the sugars are refined. I’ve balanced the flavours with salt and lemon to preserve the colour and I added a bit of heat by throwing chilies into the mix.
Did you know: Herb pastes are wonderful rubs for meat and chicken. They’re such a wonderful variation to the normal methods of cooking and pan-fry well with a bit of water.
Ingredients
1/2 cup Almonds
juice of 1/2 lemon
1 bunch parsley
1 bunch coriander
2-3 cups of fresh mint
2 tsp sugar
3 tbsp garlic olive oil
Method
In a blender, add all of the above and keep blitzing until a smooth paste forms.
You will need to scrape down the sides of the bowl like 3 times before this consistency is reached.
Enjoy on crackers, toast, or as a side to a curry.
