- ¼ cup slivered almonds
- 4 cups packed fresh mint leaves, rinsed and dried
- 4 medium garlic cloves
- Zest and juice of 1 lemon
- ½ cup extra-virgin olive oil
- 1 teaspoon salt
- ½ to 1 teaspoon freshly ground black pepper
Toast almonds in a small skillet over medium heat, shaking, or in a toaster oven, until lightly brown. Transfer to a food processor or blender. Add mint, garlic, lemon zest and juice. Blend in bursts to chop and mix ingredients, scraping down the sides of the containers a few times. With the machine running, slowly pour in the olive oil. You will need to stop and scrape a few times. Blend into a smooth, thick paste. Makes ¾ cup.