Mint Pesto

Ingredients

• 2 cups fresh mint leaves, packed
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

Directions

1. If you’re working with a food processor or blender, combine the mint leaves, almonds, garlic and lemon zest and process until everything is chopped very fine. Pause a few times to push down anything clinging to the sides. Add salt and pepper, then pour in the olive oil gradually with the motor running, stopping when the mint mixture becomes a loose paste.
2. For the mortar and pestle method, roughly chop the mint leaves and almonds first. Add the almonds, garlic and lemon zest to the mortar and crush them until the mixture is smooth. Work in the mint a bit at a time, pounding as you go so the leaves break down into a paste. Once the mint is incorporated, add the salt and pepper, then slowly drizzle in the olive oil while using the pestle to blend it smooth.
3. No matter which method you choose, loosen the pesto with more olive oil if it needs a softer, saucier texture.
4. Taste the pesto and adjust with additional salt and pepper.