Ajo blanco and almond pesto with sourdough croutons

Ingredients

For the Ajo Blanco:

  • 250 g whole blanched almonds, (preferably Spanish)
  • 750 ml ice cold water
  • 75 g stale white bread, crusts removed and soaked In water
  • 3 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 3 tbsp sherry vinegar
For the pesto:

  • 2 cloves garlic, finely chopped
  • 50 g whole blanched almonds
  • black pepper
  • 50 g basil
  • 4 tbsp pecorino cheese, grated
  • 150 ml extra virgin olive oil
  • lemon juice, to taste
For the sourdough croutons:

  • 150 g clarified butter, (ghee)
  • 2 cloves garlic
  • small handful of mixed fresh herbs, such as flat leaf parsley, basil and chervil
  • 1 sourdough bread, thinly sliced
To serve:

  • 150 g seedless white grapes
  • 4 quail's eggs, softly poached

Description

Ed Baines's Terrific New Twist On The Classic Spanish White Garlic Soup Is Served Alongside Pungent Almond Pesto And Crisp Herb-flecked Croutons

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