Parsley Mint Pesto

For the Parsley Mint Pesto, rinse the parsley and mint with cold water and shake dry. Pluck the leaves from the stems. Grate some lemon zest and squeeze out the juice.

Chop herbs, almonds and lemon zest in a food processor. Stir in olive oil and lemon juice and season with salt and pepper. Pour into prepared jars, cover the pesto with olive oil and store in a cool, dry place.

Preparation Tip:

For this parsley mint pesto recipe, you can use pine nuts or hazelnuts instead of almonds.

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