Nutrition per serving may change if servings are adjusted.
1 1/2 cups packed fresh basil leaves
3/4 cup packed fresh mint leaves
1/4 cup toasted sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
1 large clove garlic, quartered
1/4 teaspoon salt
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.
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.