PESTO alla MENTA e LIMONE roba del nostro orto

Wash the mint and parsley leaves thoroughly and pat them dry.

In a food processor, combine the mint leaves, parsley leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.

Pulse the mixture until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

Add the lemon juice and pulse a few more times to combine.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the pesto to a jar or airtight container.

Store in the refrigerator for up to a week or freeze for longer storage.

Equipment Needed

Spice Level:

Dietary