| 2 tbsp | Golden raisins |
| 1/2 cup | Stock |
| 1 clove | Garlic, crushed |
| 1 tbsp | Vegetable oil |
| 1/2 cup | Blanched and ground almonds |
| 3 tbsp | Chopped fresh oregano |
| 1/2 tsp | Cumin |
| 1/2 tsp | Paprika |
| | Salt to taste |
| 3 tbsp | Grated parmesan cheese |
Soak the raisins in the stock in advance. Saute the garlic in the oil. Add the raisins, almonds, oregano, cumin, paprika, and salt. Just as you remove the mixture from the heat, add the parmesan.
Pesto goes well with seafood or can be added to a boring soup to give it more personality. Pesto will keep for several days in the refrigerator.