The Best Pesto

Ingredients

2 garlic cloves

3 Tbs. toasted pine nuts

1 1/2 cups fresh basil leaves

1/2 cup fresh flat-leaf parsley leaves

1/4 cup fresh mint leaves

1/4 cup grated Parmigiano-Reggiano cheese

1 tsp. lemon zest

2 Tbs. fresh lemon juice

1 to 1 1/2 cups extra-virgin olive oil

Salt and freshly ground pepper, to taste

Directions

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.