Greenest Mint and Ginger Pesto

• servings: 2 cups
• total time: 20 minutes

Ingredients

2 small bunches mint, leaves plucked

1 bunch parsley, bottom 2" trimmed

Kosher salt

½ cup almonds

1 3" piece ginger, peeled

1 large garlic clove

½–1 jalapeño, depending on your heat preference, coarsely chopped

2 Tbsp. fish sauce

2 tsp. sugar

1 cup extra-virgin olive oil

2 Tbsp. fresh lime juice, divided

Directions

Cook 2 small bunches mint, leaves plucked, and 1 bunch parsley, bottom 2" trimmed, in a large pot of boiling salted water until bright green, about 30 seconds. Using tongs, transfer herbs to a large bowl of ice water; let sit until cool enough to handle.

Meanwhile, blend ½ cup almonds in a blender to a coarse powder; transfer to a medium bowl (no need to wash blender).

Drain herbs; transfer to blender. Add one 3" piece ginger, peeled, 1 large garlic clove, ½–1 jalapeño, depending on your heat preference, coarsely chopped, 2 Tbsp. fish sauce, and 2 tsp. sugar and blend, adding up to ¼ cup water if needed to get it moving, until bright green and very smooth. Transfer purée to bowl with almonds and stir in 1 cup extra-virgin olive oil.

Transfer half of pesto to an airtight container; cover and chill for using later. Stir 1 Tbsp. fresh lime juice into remaining pesto; season with salt. Do Ahead: Pesto (without lime juice) can be made 2 days ahead. Press plastic wrap directly onto surface; cover and chill, or freeze up to 1 month. Thaw in the fridge overnight. Stir in remaining 1 Tbsp. fresh lime juice just before serving.