Mint pesto

Name: Mint pesto
Prep time: 15 min
Total time: 15 min
Yield: 1 cup (250 ml)
Cuisine: Québécoise
Ingredients: ⅓ cup (80 ml) whole almonds, roughly chopped; ¼ cup (60 ml) pine nuts; 2 packed cups (500 ml) fresh mint, large stems removed (about one large bunch); 2 cloves garlic, roughly chopped; ¼ cup (60 ml) pecorino romano, finely grated; Zest of ½ lemon; Juice of ½ lemon; ½ tsp (2.5 ml) salt; ¼ tsp (1.25 ml) freshly ground pepper; ½ cup (125 ml) olive oil; 2 tbsp (30 ml) olive oil, to adjust texture at the end

Preparation 15 min
Servings 1 cup (250 ml)
Freezing Absolutely

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Pesto

⅓ cup (80 ml) whole almonds, roughly chopped
¼ cup (60 ml) pine nuts
2 packed cups (500 ml) fresh mint, large stems removed (about one large bunch)
2 cloves garlic, roughly chopped
¼ cup (60 ml) pecorino romano, finely grated
Zest of ½ lemon
Juice of ½ lemon
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly ground pepper
½ cup (125 ml) olive oil
2 tbsp (30 ml) olive oil, to adjust texture at the end

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Preparation

In a food processor, combine the almonds, pine nuts, mint, garlic, pecorino, lemon zest and juice, salt, pepper and the ½ cup of olive oil. Blend until smooth.
Taste and adjust salt and lemon as needed.
Pour into a bowl and stir in the remaining 2 tbsp of olive oil with a spoon, to adjust the final texture.