Ajo blanco is normally made with toasted almonds but I’ve created my own version of eco-chef Tom Hunt’s recipe as made in the Vitamix masterclass. Hazelnuts have much less impact on the environment than growing almonds, and they grow in cooler climes. Whilst macadamia nuts are imported, their creamy texture allowed me to use less olive oil.
INGREDIENTS (serves 6 – 8 as a starter)
110g macadamia nuts or more hazelnuts
100g stale sourdough - soaked in water
600ml ice - cold water
2 garlic cloves - roughly chopped
1/2 cucumber - peeled and roughly chopped
150ml extra virgin olive oil - plus a little extra to garnish
2 tbsp sherry vinegar
Edible flowers, micro herbs or foraged leaves, ice cubes, cucumber slices
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