Mint Pesto

1. 1

   In a food processor, combine the mint and almonds; process until finely chopped.

2. 2

   With the motor running, gradually pour the olive oil through the feed tube.

3. 3

   Season with salt.

4. 4

   Keep at room temperature until ready to serve.

5. 5

   Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.

No additional tips available.