Mint Pesto

Directions

1. 1
   In a food processor, combine the mint and almonds; process until finely chopped.
2. 2
   With the motor running, gradually pour the olive oil through the feed tube.
3. 3
   Season with salt.
4. 4
   Keep at room temperature until ready to serve.
5. 5
   Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.