- 2-3 tbsp whole almonds
- A handful of flat leaf parsley
- A chunk of Parmesan cheese
- 1 clove of garlic
- 1 leek
- 1 cauliflower
- A knob of butter
- A pack of whiting fillets
- Sea salt and freshly ground black pepper
- A glug of olive oil
This recipe makes plenty of pesto. It’ll keep in the fridge for 3 days or you can freeze it for 3 months. It’s perfect on pasta and potatoes or on pizza bases instead of tomato sauce.
1. Tip the almonds into a dry frying pan. Pop them over a low heat. Toast for 2 mins. Keep shaking the pan till they're golden brown.
2. Tip the toasted almonds into a food processor or blender. Tear a big handful of parsley into smaller pieces and add them. Grate the Parmesan. Add that. Peel and grate the garlic. Add that, too.
3. Turn the processor or blender on and start pouring in 150ml olive oil. Keep pouring and blending till you get a smooth, loose pesto. Add more or less oil depending on how you prefer it.
4. Pour the pesto into a bowl. Pop on one side. Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Trim the leek. Rinse and slice. Separate the cauliflower into small florets.
5. Add the cauliflower to the boiling water. Simmer for 15-20 mins till it’s soft when you poke it with a fork. While the cauli cooks, warm a splash of oil in a frying pan. Add the leek. Fry for 5 mins.
6. Set your oven to its lowest setting. Drain the cauli. Tip it back into the pan. Add the butter. Mash away until it’s smooth. Stir in the fried leeks. Taste. Season. Pop into the oven to keep warm.
7. Warm a splash more oil in the frying pan. Add some of whiting fillets. Fry for 3-4 mins. Flip. Fry for 3-4 mins. Keep warm in the oven while you cook all the fish. Serve with the mash and pesto.