Yield: approximately 2 cups

8 cups loosely packed fresh mint leaves
1 cup finely grated Parmesan cheese
¼ cup fresh lemon juice
1 tablespoon fresh minced garlic
2 teaspoons kosher salt
1 cup extra-virgin olive oil
½ cup toasted pine nuts

1. In the work bowl of a food processor, purée mint, Parmesan, lemon juice, garlic, and salt. With machine running, add olive oil in a thin, steady stream. Add pine nuts, and pulse to chop.


(Pictured with Roasted Leg of Lamb with Mint Pesto)