Method

• Spread the almonds in a large non-stick frying pan set over a medium heat. Toast the almonds for 3 minutes, stirring regularly and keeping a watchful eye, until they turn slightly brown. Remove from the frying pan and set aside to cool down. 
• Bring a large saucepan of water to the boil. Add the mint and parsley to the water and blanch for 5 seconds. Using a slotted spoon transfer the herbs to a bowl of ice water. Drain into a colander. Squeeze as much liquid out as possible.
• In a food processor add the drained herbs, toasted almonds, white garlic, lemon juice and zest, Black Garlic cloves and olive oil. Blitz into a fine paste, adding a tablespoon or two of cold water if you prefer a more liquid paste*. Taste and add salt and freshly ground black pepper according to preference.
• Spoon into a bowl, cover with clingfilm and put in the refrigerator until ready to serve.

To Serve: this simple pesto goes with many things including BGK’s Black Garlic Slow Cooker Lamb Shoulder and BGK’s Black Garlic Leg of Lamb Boulangère. Drizzle on fish or stir through new potatoes. Use to top BGK’s Black Garlic Spring Soup.