Ingredients

3 cups lightly packed fresh mint

　　1/4 cup sliced almonds

　　1/2 cup extra-virgin olive oil

　　Coarse salt

　　

Step 1

In a food processor, combine the mint and almonds; process until finely chopped.

　　

Step 2

With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.