1 ½ fresh basil leaves, rinsed and patted dry
2 cups fresh mint leaves, rinse and patted dry
¼ cup pine nuts, toasted
½ cup olive oil, or more
5 gloves garlic, peeled
Salt and black pepper
½ cup grated parmesan cheese
Place the first 6 ingredients in a food processor, blend until well blended, or puréed. Transfer the pesto to a medium bowl. Stir in the Parmesan. Refrigerate until ready to use.
NOTE: Make the essence and pesto ahead of time.
Prep: 5 minutes | Yield: 2-2 ½ cups | Level: Easy