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SUBMITTED BY: Unknown
2 cups fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Italian parsley leaves
1 clove garlic
2 to 3 T lemon juice, or to taste
3/4 cup vegetable oil, divided, or more as needed
Salt and pepper to taste
Put the herbs, garlic, pine nuts and lemon juice into a food processor fitted with a steel blade.
Add about 1/4 cup of the oil and pulse several times. Then, with the motor running, add 1/2 cup of oil to make a creamy sauce (using a little more, if needed).
Add salt and pepper to taste.
This pesto does not keep more than a day.