Author: Nicole
- 2 cups fresh mint, thoroughly washed and patted dry
- 1 cup fresh cilantro, thoroughly washed and patted dry
- 1 medium clove of garlic
- ¼ cup pine nuts
- 2 tablespoons fresh lemon juice
- ½ cup (or more) of extra virgin olive oil
- ¼ cup grated Parmigiano Reggiano cheese
- Coarse sea salt and freshly ground pepper
- Combine mint, cilantro, garlic, pine nuts and lemon juice in the bowl of a Vitamix or food processor and chop.
- Leaving the motor running, add the olive oil in a slow, steady stream until mixture is moist (but not too oily).
- With the motor off, add cheese, salt and pepper.
- Process briefly to combine, then scrape into a bowl and cover until ready to use.
* This recipe freezes well so you can enjoy some summer flavors in the middle of winter.
Recipe by Riegl Palate at https://www.rieglpalate.com/mint-cilantro-pesto/
3.2.2708