Mint, parsley pesto

Ingredients:

• 1 packed cup mint leaves

• 1 packed cup parsley leaves, without stalks

• Finely grated zest of 1 lemon

• 2 cloves garlic, peeled

• ¼ cup toasted almonds

• ¼ teaspoon salt

• ¼ cup extra virgin olive oil

• Ground black pepper, to taste


Method:

1. Purée together mint leaves, parsley, lemon zest, garlic, toasted almonds, salt and olive oil until smooth.

2. Season with salt and freshly ground pepper, to taste.

3. Keeps up to 2 weeks in the fridge (cover the top with a layer of oil).


Adapted from A Free Range Life by Annabel Langbein