Almond & Mint Pesto

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	Almond & Mint Pesto

lovelylyndalou

2-14-2009 5:18 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/6ef0777e-5371-47a9-9baa-e9eeff938da2/6470C2E9-29B4-43F4-A552-9DF53FCB04B2/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.cuisine.co.nz/index.cfm?pageId=22094" href="http://www.cuisine.co.nz/index.cfm?pageId=22094" style="font-size: 11px;">www.cuisine.co.nz</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine.co.nz/index.cfm?pageId=22094"><TR><TD class="smalltitle">Ingredients</TD></TR> <TR><TD class="smallcontent"> 100g unskinned almonds</TD></TR> <TR><TD class="smallcontent"> 3 cloves garlic</TD></TR> <TR><TD class="smallcontent"> 11/2 cups fresh mint leaves</TD></TR> <TR><TD class="smallcontent"> 1/2 cup extra virgin olive oil (I use Ravidˆ)</TD></TR> <TR><TD class="smallcontent"> salt</TD></TR> <TR><TD class="smallcontent"> freshly ground black pepper</TD></TR> <TR><TD class="smallcontent"> 400g ripe salad tomatoes, peeled, halved, seeded and drained (optional)</TD></TR></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine.co.nz/index.cfm?pageId=22094"><TR><TD class="smalltitle">Method</TD></TR><TR><TD class="content"><DIV> Put the almonds in a pan of water and bring to the boil. Drain, then return to the saucepan and pour on cold water. When cool enough to handle, flick off the skins.Crush the garlic cloves in a mortar with the mint leaves. This really draws out the flavours and scents. If you don't have a mortar and pestle, you can do the complete job in a food processor or liquidizer (food processors and blenders chop ingredients, whereas the mortar and pestle pounds the ingredients to a paste, releasing much more flavour).Transfer the mint and garlic to a food processor or an electric blender and add the almonds, olive oil, 1/2 teaspoon of salt and pepper to taste. Blend well. Makes 1 cup pesto without tomatoes, and 2 cups with tomatoes.          <IMG height="6" border="0" width="6" alt="" src="http://www.cuisine.co.nz/images/greypixel.gif" /></DIV></TD></TR></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/6470C2E9-29B4-43F4-A552-9DF53FCB04B2/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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