Bergamot, Basil and Almond Pesto is a modern Fusion recipe for a classic Italian-inspired sauce of bergamot (bee balm) and bail leaves and olive oil with garlic, sesame seeds, almonds and lime juice. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pineapple Sage and Almond Pesto.
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Ingredients:
180ml extra-virgin olive oil
40g fresh, young, bergamot (bee balm) leaves
100g basil leaves
1 tbsp garlic, minced
10g sesame seeds, toasted and ground
90g blanchedalmonds
juice of 2 limes
salt and freshly-ground black pepper, to taste
Method:
Combine the olive oil, bergamot and basil leaves and garlic in a food processor and pulse until blended. Transfer to a bowl then blend in the sesame seed paste, almonds and lime juice. Season to taste with salt and black pepper. Serve immediately.
This also makes an excellent base for a pasta or seafood sauce. It also goes very well with fish and cheeses
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