Spring Herb Pesto
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
- In a food processor, process parsley, mint, almonds, and olive oil until smooth.
To store, refrigerate pesto in an airtight container, up to 5 days.
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