Minty almond pesto

Roast almonds add a delicious depth of flavour to this zingy mint pesto from Jo Pratt
By Jo Pratt
Minty almond pesto
  • Rating:
  • Serves: 4
  • Cook Time: 7 minutes
  • Prep Time: 3 minutes
  • Effort: easy



  • 75 g almonds
  • 25 g mint leaves
  • 25 g parsley
  • juice of ½ lemons
  • 200 ml extra virgin olive oil
  • 50 g parmesan, freshly grated
  • salt, and freshly ground black pepper


1. Set the oven to 180°C/gas 4.

2. Spread the almonds on a baking sheet and roast in the oven until deep golden, this will only take a few minutes. Remove from the oven and leave to cool.

3. Once they are cool, tip into a small processor and add the mint, parsley, lemon zest, lemon juice and half of the olive oil. Blitz until you have a rough paste.

4. Add the remaining ingredients and blitz again until the mixture is smooth.

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