Mint Pesto

Name: Mint Pesto
Yield: Makes 4 Servings
Ingredients: Fresh lemon juice, 1½ teaspoons; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Kosher salt and freshly ground pepper; Toasted whole almonds, ¼ cup (1 oz/30 g); Fresh mint leaves, ¼ cup (¼ oz/8 g) packed; Shallot, ½ small

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Ingredients

Fresh mint leaves, ¼ cup (¼ oz/8 g) packed
To

Dinner
Gluten-free
Vegan

Method

In a food processor, combine the mint, almonds, and shallot and process until finely ground. With the machine running, gradually add the oil. Mix in the lemon juice, and then season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.