Mint and parsley come together in this vibrant pesto that’s light, aromatic, and packed with flavor. Toasted almonds add a subtle nuttiness, while lemon juice brings just the right amount of brightness. A fresh, versatile sauce that pairs beautifully with pasta, grilled vegetables, fish, or crusty bread.
Ingredients
40 fresh mint leaves
1/2 cup chopped fresh parsley
1/2 cup sliced almonds, toasted and cooled
1 large garlic clove
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (new addition)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (new addition, optional for mild heat)
1/4 cup extra virgin olive oil
1 tablespoon grated Parmesan cheese (optional, for a savory note)
Instructions:
- Combine mint, parsley, toasted almonds, garlic, and lemon zest in a food processor. Pulse until finely chopped.
- Add lemon juice, salt, pepper, and crushed red pepper flakes (if using). Blend until well combined.
- With the processor running, slowly pour in olive oil until the pesto reaches a creamy consistency.
- Stir in Parmesan cheese if desired.
- Serve immediately or store in an airtight container in the refrigerator.
