Optional step

Put the almonds in a dry frying pan and heat to medium.

Stirring occasionally, lightly toast the almonds (3-5 min) then remove from the pan.

Put the almonds in a food processor or powerful blender along with the garlic and lemon zest only.

Blend until well broken down, scraping down the sides as necessary.

Add the mint leaves to the blender along with the juice of the lemon, sugar or other sweetener if using, the salt and pepper plus 60ml of the oil.

Blend again to combine.

If using a food processor where oil can be drizzled through the lid while operating, gradually add another 60ml of oil in a steady stream with the motor running. If not, then add the 60ml all at once.

Blend until your desired consistency is reached. Add more oil for a thinner consistency.

Taste and add more seasoning if necessary.

Mint Pesto can be used straight away, but will improve in flavour if left for a few hours.

If not using immediately, transfer to a clean, lidded jar and store in the fridge for up to a week.

Bring to room temperature before use.

After each use, pour over a layer of olive oil.