{"id":45960,"date":"2024-03-22T16:58:04","date_gmt":"2024-03-22T16:58:04","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=45960"},"modified":"2024-09-22T11:01:09","modified_gmt":"2024-09-22T10:01:09","slug":"black-garlic-mint-pesto","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-mint-pesto\/","title":{"rendered":"Black Garlic Mint Pesto"},"content":{"rendered":"\t\t

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Black Garlic Mint Pesto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A versatile mint, parsley and almond pesto with a unique bold flavour from Black Garlic cloves.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>5 mins | Cook: <\/b>none | Makes<\/strong>:<\/b> 250g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V:<\/strong>\u00a0excluding serving suggestions | Ve:<\/strong> excluding serving suggestions<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
75g blanched whole almonds\u00a0<\/li>
3 x 28g packs fresh mint \u2013 thick stalks removed\u00a0<\/li>
1 x 28g pack fresh parsley \u2013 thick stalks removed<\/li>
1 clove white garlic \u2013 roughly chopped<\/li>
Juice and zest of 1 lemon\u00a0<\/li>
8\u00a0cloves Black Garlic\u00a0<\/b><\/li>
100ml extra virgin olive oil<\/li>
**1 \u2013 2 tbsp cold water (optional)*<\/li>**
Salt and freshly ground black pepper \u2013 according to taste<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
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.\u00a0<\/li>
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.<\/li>
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.<\/li>
Spoon into a bowl, cover with clingfilm and put in the refrigerator until ready to serve.<\/li><\/ul>
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To Serve: <\/b>this simple pesto goes with many things including <\/span>BGK\u2019s<\/span> Black Garlic Slow Cooker Lamb Shoulder<\/u><\/b><\/a><\/span> <\/u>and <\/span>BGK\u2019s B<\/span>lack Garlic Leg of Lamb Boulang\u00e8re<\/u><\/b><\/a><\/span>. <\/b><\/span>Drizzle on fish or stir through new potatoes. Use to top<\/span> BGK\u2019s Black Garlic Spring Soup<\/u><\/b><\/a><\/span>.<\/u><\/b><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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