For four people:
- 200g pealed almonds
- 50 g salted cappers
- 50 cl extra virgin olive oil
- 4 oranges
- a small bunch of basil
Peel the oranges, strip and wash the basil.
Put the orange flesh, basil leaves, almonds, well-rinsed cappers and extra virgin olive oil into the blender.
Blend for about 2 minutes until the pesto will became of an even consistency.
You can use this sauce raw as the base for a pasta or couscous sauce or a salad dressing. If you want to make a pasta salad, I would recommend using wholemeal pasta because it keeps its consistency after cooking.
You can change some of the ingredients in the basic recipe to obtain other delicious sauces. For example, try blending basil, almonds, lemon flesh, capers and extra-virgin olive oil. Alternatively, use dried tomatoes which have been soaked in hot water, well-rinsed capers, almonds, oregano, mint and extra-virgin olive oil.
This last version of pesto is perfect with plain, boiled Basmati rice.