Place basil, mint, almonds, oil, lemon zest and juice, garlic and salt in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.Advertisement
Toasting nuts & seeds: Sliced almonds or pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Hazelnuts or walnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
1 1/2 fat