(from Everyday Foods)
3 cups lightly packed fresh mint (about one large bunch)
¼ cup sliced almonds, toasted
½ cup extra-virgin olive oil
Coarse salt, to taste
1. In a food processor, combine the mint and almonds; process until finely chopped.
2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.