Spring Herb Pesto

Ever buy a bunch of herbs, use approximately a quarter of them, then begrudgingly throw them out after finding them sad and wilted in the back of your fridge?

In case you couldn't tell, I have.

If you have leftover herbs pesto is your solution. Although traditional Italian pesto is made with basil and pine nuts, you can really create it from any leafy herb and nut. You also don't need parmesan, although that would definitely be delicious. This particular pesto uses parsley and mint, an unexpected yet wonderful combination. I used toasted almonds, but walnuts, pine nuts, or pumpkin seeds could also work. Just make sure to toast your nuts and seeds before using them, as this adds a much richer flavour.

Great on pasta, pizza, or even as a spread on crackers. Whip up a batch for a quick weeknight dinner with pasta, or you can even freeze it to use for later. Less food waste, and more herbaceous pesto. It's a win-win.

makes 1 cup

1/2 bunch fresh parsley, chopped

1/2 cup chopped fresh mint

1/2 cup slivered almonds, toasted

1 clove of garlic, crushed

1 tbsp lemon juice

1/2 cup olive oil

1. Preheat oven to 350. Place almonds on a rimmed baking sheet and cook in preheated oven until golden and fragrant, 5-10 minutes. Cool before using.

2. Place almonds, herbs, garlic, lemon juice, salt and pepper in a food processor. Process until combined and mixture forms a paste.

3. Drizzle in olive oil gradually while processor is running. Store in a sealed container in the fridge for up to 3 days.