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(5 votes, average: 4.00 out of 5)
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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.
Preparation
1. Pulse the mint, parsley, basil, garlic, and almonds in a food processor until finely chopped together.
2. 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.
Ingredients:
- 2 cups mint leaves, washed
- 1 cup flat leaf parsley leaves, washed
- 1 cup basil leaves, washed
- 1 clove of garlic, sliced
- ⅓ cup sliced almonds
- ⅔ cup of extra virgin olive oil
- Salt, to taste
Nutritional Information
Calories
1566 cals
Fat
162 g
Saturated Fat
22 g
Polyunsaturated Fat
20 g
Monounsaturated Fat
115 g
Carbohydrates
27 g
Sugar
2 g
Fiber
19 g
Protein
15 g
Sodium
1034 mg
*per serving
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.
