Latest revision as of 12:11, 7 April 2013

Makes: some pesto

Active Time: 5 minutes

Total Time: 5 minutes

From: (http://www.hannaford.com/catalog/search.cmd?keyword=lemony+pesto&productTypeId=R#)

Ingredients

1/3 cup sliced almonds

3 cups finely chopped kale leaves, stems discarded (about 1/2 lb.)

1/3 cup fresh basil leaves

3 Tbsp. fresh mint leaves

3 scallions thinly sliced

3 cloves garlic

2 Tbsp. extra-virgin olive oil

2 tsp. grated lemon zest

2 Tbsp. fresh lemon juice

1/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

Directions

Step 1

Toast almonds in a small skillet over medium-high heat, about 4 to 5 minutes. As soon as the nuts begin to smell toasted and turn golden, remove from heat and transfer to a food processor.

Add kale, basil, mint, scallions, garlic, olive oil, lemon zest, lemon juice, salt, and pepper to the almonds. Pulse the ingredients a few times to combine.