Lemon Almond Mint Pesto - Chef Kip Peters, Executive Chef, South Bend Country Club

Here's a kicked up pesto from Chef Peters.  Chef Peters replaces the traditional pine nuts with toasted almonds and uses mint and parsley instead of basil.  The result is an excellent accompaniment for seafoods.

Ingredients:

1/2 cup toasted almonds (toast them for 5 minutes in a 350 degree oven)
1 tbsp. lemon zest
1 tbsp. chopped garlic
1 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup extra virgin olive oil
Salt and pepper

Process first 5 ingredients in a food processor until they resemble coarse sand.  Add olive oil and process until smooth.  Salt and pepper to taste.  Yields 2 cups.

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