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
Ingredients
- 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
Method
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.
