Mint-Basil Pesto

Serves 6

This recipe is a staple in our house. We serve it with lamb, steak, chicken and scallops. Freeze any leftover pesto in small portions to use for quick weeknight meals.

ingredients

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup pine nuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup extra-virgin olive oil

directions

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. Refrigerate until ready to use.

Source: Dana