Spring Herb Pesto
Photography: Romulo Yanes
- 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
To store, refrigerate pesto in an airtight container, up to 5 days.
In a food processor, process parsley, mint, almonds, and olive oil until smooth.
SourceEveryday Food, April 2012