Ingredients
1 chopped garlic clove
1/4 cup toasted slivered almonds
3 packed cups mixed fresh tender-herb leaves (such as mint, basil, tarragon, cilantro, and flat-leaf parsley)
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
1/2 teaspoon coarse salt
Preparation
Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.
