Ingredients
¼cupunsalted almonds,whole raw, with skins
2cupsmint leaves,packed, thick stems removed
1cupflat leaf parsley leaves,packed, thick stems removed
⅓cuphot tap water
¼cupolive oil
2tsplemon juice
1tsplemon zest
1garlic clove,finely sliced, optional
¼tspsalt
pinchground black pepper
Preparation
Preheat the oven to 350 degrees F.
Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from the oven and let cool.
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 squeeze out as much liquid as possible.
In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pulse until finely chopped.
Then, set the processor on continuous speed, and puree until creamy. For a slightly chunky pesto, stop the machine before it becomes smooth. Taste and add more salt and pepper, if desired.
Serve over meals, and enjoy!
