Makes a little more than a cup, enough to coat a standard package of your favorite pasta.
2 packed cups of fresh basil leaves, stems removed
1 packed cup of fresh mint leaves, stems removed
¼ cup pine nuts
3-5 cloves of garlic
2 tablespoons of good quality olive oil
½ freshly grated parmigiana reggiano
Salt and pepper to taste
1. Preheat the oven to 350F. Place the basil and mint leaves in a colander and wash with tap water, drain, and place the leaves in the food processor. Cut the ends of the garlic cloves but leave the skins intact. Roast them on the stovetop over medium high heat until slightly charred on all sides and soft to the touch (about 10 minutes). Place the pine nuts on a sheet and toast them in the oven for ten minutes, shaking the pan every few minutes until golden brown on all sides.
2. Remove the skin from the garlic and place the cloves in the food processor. Place the toasted pine nuts in the food processor. Zest the lemon and squeeze the juice into the food processor being careful not to get any seeds in there.
3. Close the lid and pulse until the basil and mint is finely chopped and everything has mixed together. Scrape the sides of the bowl with a spatula if needed.
4. Turn the food processor to on and slowly drizzle in the olive oil, process together until a smooth paste forms (about a minute).
5. Remove pesto from food processor and mix in parmigiana reggiano by hand. Taste for flavor and season with salt and pepper to taste.
6. Allow pesto to chill in fridge for an hour before using to allow all the flavors to meld together.
7. Enjoy in your favorite dish.
Printable Recipe: Basil-mint pesto