Name: Mint Pesto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/4 cup whole raw, unsalted almonds with skins -; 2 cups packed mint leaves, thick stems removed -; 1 cup packed flat leaf parsley leaves, thick stems removed -; 1/3 cup hot tap water -; 1/4 cup olive oil -; 2 teaspoons lemon juice -; 1 teaspoon lemon zest -; 1 clove garlic, finely sliced (optional) -; 1/4 teaspoon salt -; Pinch of ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mint Pesto

1. 1/4 cup whole raw, unsalted almonds with skins -

2. 2 cups packed mint leaves, thick stems removed -

3. 1 cup packed flat leaf parsley leaves, thick stems removed -

4. 1/3 cup hot tap water -

5. 1/4 cup olive oil -

6. 2 teaspoons lemon juice -

7. 1 teaspoon lemon zest -

8. 1 clove garlic, finely sliced (optional) -

9. 1/4 teaspoon salt -

10. Pinch of ground black pepper -

How to cook deliciously - Mint Pesto

1. Stage

Preheat the oven to 350 º F.

2. Stage

Toast the almonds: Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.

3. Stage

Blanch the mint and parsley: Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove. Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds. Drain into a colander, and with your hands, squeeze out as much liquid as possible.

4. Stage

Blend the pesto: In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped. Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth. (See note in post if using a blender.)

5. Stage

Season and store: Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 12 months.