Prep 5 mins
Cook 0 mins
Mario Batali via Food & Wine. 1998. Toss leftovers with pasta.
- 1 cup blanched almond (about 6 ounces)
- 1 cup packed mint leaf
- 1⁄2 cup green olives, paste
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup fresh orange juice
- 1⁄2 teaspoon crushed red pepper flakes
- In a blender, combine the almonds, mint, olive paste, oil, orange juice and crushed red pepper and blend until smooth.
- Transfer to a bowl and season with salt.