Mint & Almond Pesto

This pesto is great on a chicken sandwich or stirred into cooked orzo with peas for a new take on pasta salad.
mint and almond pesto

Recipe from Figlia Americana

  • Prep Time
  • Makes 1 1/3 cupsServings


  • 3 1/2 cups mint leaves (from about 2 bunches)
  • 1/4 cup toasted almonds
  • 1 anchovy fillet
  • 1 clove garlic
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup EVOO
  • 1/2 tsp. lemon zest plus 3 tbsp. juice


Bring a large pan of water to a boil. Fill a medium bowl with ice water. Salt the boiling water, add the mint and cook until wilted, about 1 minute. Drain; transfer to the ice water to cool. Drain; squeeze dry. In a food processor, pulse the nuts, anchovy and garlic until finely chopped. Add the mint and parsley; process until the herbs are finely chopped. With the machine running, slowly pour in the EVOO. Mix in the lemon zest and juice; season with salt and pepper.