Sumac and almond pesto recipe

This unusual pesto is particularly delicious with asparagus. Simply blanch the Asparagus and toss in a pan with the Sumac pesto and extra olive oil, salt and pepper.

Serves: 10+ and will keep for over six weeks in the fridge.

Equipment needed: A good blender/food processer


  • 80g Almonds (Lightly toasted)
  • 1 Small Red Onion (120g-ish), peeled and finely sliced
  • 1 tbsp Olive Oil for cooking
  • 80g Good Raisins
  • 2 dessert spoons Dried Sumac
  • Juice of half a lemon
  • 120ml Olive Oil


Put a small pan on a medium heat. Add a little olive oil and the red onion, sauté for a few minutes until the onion becomes translucent. Add the sumac and raisins, sauté and stir for a further 3 minutes until all ingredients are incorporated and the raisins soften. Remove from heat and add the lemon juice.

Transfer to a food processer/blender with the toasted almonds and the olive oil. Blend/puree until smooth while still retaining a little texture.