Ingredients
1/2 c. blanched whole almonds
1 small garlic
1/2 tsp. kosher salt
1 c. packed fresh Italian parsley leaves
1/2 c. fresh mint leaves
1/2 c. fresh basil leaves
c. extra-virgin olive oil
1 1/2 tbsp. crumbled ricotta salata
1/4 tsp. Freshly ground pepper
Preparation
Step 1Preheat oven to 350 degrees. Spread out almonds on a baking sheet; bake 8 to 10 minutes or until fragrant and golden. Let cool.Step 2Place garlic and salt in a mortar. Add about 1/3 of the almonds, parsley, mint, basil, and olive oil. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.Step 3Working in batches, add another 1/3 of the almonds, parsley, mint, basil, and olive oil; crush as directed. Repeat with remaining batch. Stir in ricotta salata and pepper; transfer to an airtight container, cover with a layer of extra-virgin olive oil (to prevent oxidation), and refrigerate up to 3 days.
