If you’re still with me even though I’m confessing up to being a lover of activated nuts, thank-you.
Yes, I too, laughed along with the rest of Australia when chef and TV personality Peter Evans shared his daily food menu and included activated nuts on the list but I’ve literally had to eat humbled nuts (activated of course) since first tasting the difference.
I won’t go into what makes a nut activated and why this is a good nutritional bandwagon to jump on because my blogging mate Katie 180 is much more expert in this field and has the lowdown for you here.
What I will say, is that you should give them a go. If you’re into nuts, that is. You can make your own (see above reference to Katie) or do what I did and buy some at your local fresh food/health store. The ones I buy are the 2Die4 brand (Bryon Bay-based) and I sourced them at Get Fresh, Cotton Tree.
The inspiration for this recipe didn’t actually come from the nuts but from the over-supply of rocket in Mr SY’s veggie patch. It keeps on producing and I keep making pesto. I’m really not fussy what variety of nuts go in my pestos and in this case it’s actually a mix of walnuts, almonds, pecans, hazelnuts and Brazil nuts.
I don’t go crazy with oil in my pesto … enough to keep it moist but generally it’s being used straight away so I don’t need a whole lot of oil for storage longevity. We use it with pasta, as a dip, in a frittata, baked on fish, chicken or lamb. It packs a mighty, peppery flavour and that’s all right by me.