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Duchy Organic Blanched Almonds100g
100gItem price
£2.40Price per unit
£2.40/100gDiana Henry's starter for a spring to summer sharing menu.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Lightly toast the nuts in a frying pan, then cool and roughly chop. Put the ricotta, nuts, garlic, lemon zest, parmesan, olive oil and oregano (or basil) into a food processor and blitz to a paste using the pulse button. Season. If your food processor is too big or you don’t want the washing up, use a pestle and mortar.
Preheat the oven to 200ºC, gas mark 6. Put the tomatoes in a roasting tin in a single layer. Add all the other ingredients, then turn everything over with your hands. Cook for 15 minutes, or until the tomatoes are a little shrunken and scorched in patches.
Put the slices of ciabatta onto a baking sheet and, when the tomatoes have cooked, toast in the oven for 8-10 minutes. You don’t have to turn the slices over, but you might have to turn the baking sheet around to ensure even toasting. Leave to cool a little. Spread the toasts generously with the white pesto. Cut the tomatoes into little sprigs – or pull them off their stems – and put on top of the toasts, spooning over any juices.
If you can’t find fresh oregano, use basil instead and put small sprigs on top.
Typical values per serving when made using specific products in recipe
Energy | 2,173kJ/ 522kcals |
---|---|
Fat | 33g |
Saturated Fat | 7.6g |
Carbohydrates | 39g |
Sugars | 7.5g |
Fibre | 6.3g |
Protein | 14g |
Salt | 0.8g |
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