Dakos pesto

Welcome to 2021! We hope you all had a peaceful end of the year and are somewhat ready for the challenges and fun times ahead. During these first weeks of the year many of us reflect on the year past and make plans for the future. Food, of course, is always part of our new year’s resolutions. No matter what these are (eat more vegetables!), this week we have a simple, fun recipe for you. We are kicking off 2021 with a very unique pesto-like dish.

The inspiration for this dish came to us when faced with plenty of wilted greens in the fridge. Usually we go for pesto, but alas, there were no nuts at hand. But there’s always dakos around, so we figured, why not give this a try?

The result is magnificent! With a much more intense and robust in flavour than your classic pesto, this recipe is perfect to accompany all sorts of vegetables, from roasted carrots to boiled broccoli. Or you know, just eat it straight from the jar.

Makes 1 jar
2 cups of greens (we used spinach and parsley)
½ cup olive oil, plus more if needed – depending how thick they want it
50g dakos carob rusks
1 tbsp 17C lemon oil
2 tbsp white balsamic vinegar
salt

In a food processor or pestle and mortar blitz together the rusks until they resemble like little rocks. Add the greens, olive oil, lemon oil and vinegar and blitz everything together, until you get a pesto-like texture. Taste, season with salt, adding more olive oil or vinegar if needed.

Serve with more dakos rusks!

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