Herb of the Week Recipe

Mint and Parsley Pesto
1 cup fresh mint leaves 1/2 cup fresh parsley leaves 1 1/2 cloves garlic 2 tablespoons pine nuts, toasted 2 tablespoons grated Parmesan 3 tablespoons extra-virgin olive oil Kosher salt and ground pepper

Directions

1. Pulse mint, parsley, garlic, pine nuts, and Parmesan in a food processor until coarsely chopped. With machine running, add oil in a steady stream. Season with 1/4 teaspoon salt and pepper to taste.  Serve over pasta.

Enjoy!

Blessings,

Lisa