Mint Pesto

Ingredients

1/4 cup whole raw, unsalted almonds with skins

2 cups packed mint leaves; thick stems removed

1 cup packed flat leaf parsley leaves; thick stems removed

1/3 cup hot tap water

1/4 cup olive oil

2 tsp lemon juice

1 tsp lemon zest

1 clove garlic, thinly sliced, optional

1/4 tsp salt

Pinch ground black pepper

Direction

Toast the almonds:
Preheat the oven to 350ºF.
Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.

Blanch the mint and parsley:
Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.
Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.
Drain into a colander, and with your hands, squeeze out as much liquid as possible.

Blend the pesto:
In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped.
Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth.