This Mint and Almond Pesto is a minty version of the classic Italian raw herb sauce. It is a mix of mint, basil and parsley. This sauce freezes well, and is a good standby... for the freezer. Use it in many ways, as a relish for fish or chicken, to flavor soups, or as a sauce for pasta. Try it out. It’s so easy.
Pulse the mint, parsley, basil, garlic, and almonds in a food processor until finely chopped together.
Leaving the food processor running, gradually add the olive oil until well blended with the herbs. Add salt and pulse to mix. Serve at room temperature.
When using it as a pasta sauce, bring it to room temperature if frozen. Put 2 tablespoons per person (or to taste) in the bottom of a large pasta bowl. Mix with 2 teaspoons of freshly grated Parmesan cheese per person. Cook and drain the pasta reserving 1 cup of the pasta water. Stir in a little of the pasta water into the pesto and pile the hot pasta on top. Quickly toss together until the pasta is coated with pesto. Moisten with a little more of the pasta water if it seems too dry.