No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spring Herb Pesto

Spring Herb Pesto

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 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


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

Cook's Note

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

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.

Related Topics