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Spring Herb Pesto

Photography: Romulo Yanes

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Ingredients

  • 1 bunch parsley, large stems removed
  • 1/2 bunch mint, stems removed
  • 1/2 cup toasted sliced almonds
  • 1/2 cup extra-virgin olive oil

Cook's Note

To store, refrigerate pesto in an airtight container, up to 5 days.

Directions

  1. Step 1

    In a food processor, process parsley, mint, almonds, and olive oil until smooth.

Source
Everyday Food, April 2012

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Reviews (2)

  • tapples 5 Mar, 2013

    please help, how much is a "bunch" of parsley or mint??

  • jennbonn 25 Feb, 2013

    Very good! Hard to restrain myself from adding cheese or garlic... But I did! Loved how easy this was.