Yield
Makes about 1 2/3 cups
Photo: Dan Goldberg; Styling: Dan Becker

How to Make It

Step 1

Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

Step 2

Add parsley, mint, and olive oil to the blender; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.

Step 3

Note: Nutritional analysis is per tbsp.

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