Parsley and Mint Pesto

By miss5elements

Can be made in a food processor: simply combine the ingredients and blend 20-30 seconds to a coarse paste. Chef Michela Larson prefers crushing them in a mortar and pestle, however - a slower process, which she finds results in a more aromatic, flavorful pesto.

This is delicious with potato salad or on a lamb sandwich with roasted peppers.

Ingredients

• 1/2 c blanched whole almonds
• 1 small clove garlic, peeled
• 1/2 t kosher salt
• 1 c packed fresh Italian parsley leaves
• 1/2 c fresh mint leaves
• 1/2 c fresh basil leaves
• 1/3 c EVOO, plus more for storing
• 1.5 T crumbled ricotta salata
• 1/4 t freshly ground pepper

Details

Servings 1
Adapted from oprah.com

Preparation

Step 1

1. Preheat oven to 350. Spread out almonds on a baking sheet; bake 8-10 minutes, or until fragrant and golden. Let cool.
2. Place garlic and salt in a mortar. Add about 1/3 of the almonds, parsley, mint, basil, and EVOO. Using a pestle, crush against the bottom and sides of mortar until a coarse paste forms.
3. Working in batches, add another 1/3 of the almonds, parsley, mint, basil, and EVOO; crush as directed. Repeat with remaining batch. Stir in ricotta salata and pepper; transfer to an airtight container, cover with a layer of EVOO (to prevent oxidation) and refrigerate up to 3 days.