Garlic, Basil, Almond (Umami) Paste

By contessawannabe

Ingredients

• ½ oz. fresh basil leaves
• Pinch of salt flakes
• ½ garlic clove
• 1 oz. whole blanched almonds, toasted
• ½ tsp. fennel seeds
• ½ lemon, zested and juiced
• 1 ½ tbsp. extra-virgin olive oil

Preparation

Step 1

Blend in blender or food processor. Cover with a thin layer of oil and refrigerate and use for up to a week.
Good on beans, especially lentils.