A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.
|1/3 cup||almonds||45 g|
|3 tbsp||capers||24 g|
|8||anchovy fillets||30 g|
|10 leaves||fresh basil||5 tbsp|
|1 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|1 tbsp||maple syrup||15 mL|
|1/4 cup||extra virgin olive oil||65 mL|
- Rinse the basil leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
- Drop the peeled orange into a food processor with the almonds, capers, anchovies, basil, lemon juice and maple syrup. Slowly mix in the olive oil, until a creamy, but thick consistency is achieved.
- Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.
The pesto sauce can be made 1 or 2 days ahead.