|1 cup||Fresh parsley (Main)|
|¼ cup||Fresh mint|
|¼ cup||Basil leaves (Main)|
|¾ cup||Blanched almonds|
|¼ cup||Olive oil|
|1 to taste||Salt & freshly ground pepper|
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- Place herb leaves, zest of one lemon and juice of 3 lemons into the bowl of a food processor or mortar. Process well to chop. Add almonds and process until well blended - this may take a few minutes.
- With the motor running, or while pounding continuously, drizzle in enough oil to form a dense paste. More or less oil can be added depending on the thickness of pesto required.
- Season to taste with salt and pepper. This pesto lasts for up to one week if stored covered in the fridge. Serve as a dip or spread.