Summary

Ingredients

• 150 g coriander, with stalks
• 60 g mint leaves
• 100 g almond (s), chopped
• 2 cloves garlic)
• 1 teaspoon sea salt
• 240 ml olive oil, very good quality

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Instructions

1. Wash the coriander and mint leaves and spin dry very well. Put in the blender, add the peeled garlic, almonds, salt and olive oil and puree everything.
2. Pour into jars rinsed with hot water and close. After each removal, a thin layer of oil should cover the pesto.
3. This pesto goes well with grilled meat, freshly toasted bread, fresh baguette, for salad dressings and for Chinese and Indian cuisine.