Mint Pesto
A fresh and delightful way to use your garden's mint!
Equipment
- Food Processor
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Large Bowl
- Medium to Large Sauce Pot
- Slotted Spoon
Ingredients
- 1/2 cup extra virgin olive oil
- 2/3 cup hot tap water
- 2 cloves garlic sliced
- 4 tsp fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup whole raw unsalted almonds with skins
- 2 cups packed leaf parsley thick stems removed
- 4 cups packed mint leaves thick stems removed
- 1/2 tsp salt
- pinch ground black pepper
Instructions
Toast the Almonds
- Preheat the oven to 350F. Spread the almonds on a baking sheet and toast in the oven for 8-10 minutes or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.
Blanch the Herbs
- Boil a large saucepan of water and set a bowl of ice water next to the stove.
- Add mint and parsley to the boiling water. Leave it for 5-10 seconds, or until just wilted.
- Transfer mint and parsley to ice water with a slotted spoon. Swish herbs around for 30 seconds.
- Drain herbs into a colander and use your hands to squeeze out as much liquid as you can.
Make the Pesto
- Put all ingredients into the food processor and pulse until finely chopped.
- Adjust speed to "continuous" and blend ingredients until creamy. (Option: you can leave it chunkier if you prefer.)
- Add more salt and pepper as desired.
Store the Pesto
- Transfer pesto into glass jars.
- Fresh pesto can stay in the fridge for up to 5 days or in the freezer for up to 12 months. (You can also store it in ice cube trays in the freezer if you want smaller portions!)