This Mint and Almond Pesto is a minty version of the classic Italian raw herb sauce. I first ate it at a country restaurant when I was living and working in Italy. The memory of it has lingered ever since. I was surprised to find out that this minty sauce was actually a mix of mint, basil and parsley. Try it out for yourself. It’s so easy.
- Pulse the mint, parsley, basil, garlic, and almonds in a food processor until finely chopped together.
- Leaving the food processor running, gradually add the olive oil until well blended with the herbs. Add salt and pulse to mix. Serve at room temperature.
- 2 cups mint leaves, washed
- 1 cup flat-leaf parsley leaves, washed
- 1 cup basil leaves, washed
- 1 clove of garlic, sliced
- 1/3 cup sliced almonds
- 2/3 cup extra virgin olive oil
- Salt, to taste
Ann's Tips and Tricks
This sauce freezes well, and is a good standby for the freezer. You can use it in many ways, as a relish for fish or chicken, to flavor soups, or as a sauce for pasta.
If you use it as a pasta sauce, bring it to room temperature if frozen. Put 2 tablespoons per person (or to taste) in the bottom of a large pasta bowl. Mix with 2 teaspoons of freshly grated Parmesan cheese per person. Cook and drain the pasta reserving 1 cup of the pasta water. Stir in a little of the pasta water into the pesto and pile the hot pasta on top. Quickly toss together until the pasta is coated with pesto. Moisten with a little more of the pasta water if it seems too dry.