Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.

Makes about 1 cup

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per 2-tablespoon serving: 70 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 2 g carbohydrate; 1 g protein; 1 g fiber; 75 mg sodium; 86 mg potassium.

TIP: To toast sliced almonds Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

So tasty and fresh!

Anonymous

Great, however, not technically a raw food if you toast the almonds.

Kirstin

Great on sauteed veggies!

Kirstin, OR

Make this! It is delicious! I put it on sauteed zucchini.

Kirstin

We were not big fans. Not horrible, but there are better low fat pesto recipies out there. This was kind of grainy and bland.

fj, Saratoga Springs, NY