Mint Pesto
makes about 1 cup
Mint-based pesto made with almonds is a refreshing take on the traditional basil and pine nut variety, and it's just as versatile. Try it as a pasta sauce; as a salad dressing thinned with a little vinegar or water; as a dip mixed with soft cheese; as a garnish for soups or grilled vegetables, fish, chicken or meat; or just spread on toast.
1/4 cup sliced almonds, toasted
3 cups fresh mint leaves
1 clove garlic, peeled
2 tablespoons freshly grated parmesan
1 tablespoon freshly squeezed lemon juice
1/2 cup extra virgin olive oil
prep: 10 minutes
total: 15 minutes
small skillet
food processor
1. Toast the almonds for a few minutes in a small skillet over medium heat until lightly golden. Let them cool for a few minutes, then put all ingredients except the olive oil in a food processor.
2. Pulse until the mixture is puréed. Drizzle in the olive oil through the chute and process until the pesto is smooth and creamy.
