A refreshing, light and zesty mint pesto ready in 5 minutes, perfect for your pasta, soups and salads.
Keyword: Mint and almond pesto
1 cupfresh mint leaves
1/2cupextra virgin olive oil (or more to taste)
1/3lemon, zest and juice
1/4cupparmesan cheese, diced
1 Garlic clove, sliced
Pick the leaves from the mint and add to the food processor, along with the garlic, almonds, olive oil, lemon juice and zest.
Season with salt and freshly ground pepper and blitz to a smooth paste.Taste it and season again according to your taste.
Stir in additional olive oil for texture if you prefer a more liquid pesto for drizzling.
Serve as a sauce, condiment for spaghetti or dressing.
This sauce keeps well in the fridge for 2-3 days, in airtight container and covered with a thin layer of olive oil (to protect the pesto from oxidation).It also freezes well, especially without parmesan cheese (and you can add grated cheese later).Small portions can be frozen in an ice cube tray, very handy.