Mint pesto
Prep time: 15 minsTotal time: 
Mint pesto
Prep time: 15 minsTotal time: 
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 75g blanched almonds
- 3 x 28g packs mint
- 1 x 28g pack flat-leaf parsley
- 2 garlic cloves, roughly chopped
- 100ml extra-virgin olive oil
- juice of 1 lemon
Step by step
This sauce keeps well in the fridge for 2-3 days. It also freezes well – small portions can be frozen in an ice cube tray.
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Add the almonds to a small frying pan and set over a medium heat. Toast for 3-4 minutes, stirring regularly, until they are a couple of shades darker and smell nutty. Keep an eagle eye on them so they don’t burn, then tip onto a plate to cool. Once cooled, whiz until finely ground in a food processor.
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Pick the leaves from the mint and add to the food processor. Discard only the thickest stems of the parsley, then chop the rest roughly and add to the food processor, along with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season well with salt and pepper. Blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
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Scoop into a bowl, and cover with a layer of clingfilm pressed to the surface if you are not using straight away
