Three Herb Pesto

• 2 garlic cloves, coarsely chopped
• 1 cup firmly packed fresh basil leaves
• 1 cup firmly packed fresh Italian parsley leaves
• 1 cup firmly packed fresh mint leaves
• 1/2 cup toasted pine nuts, cooled
• 1/2 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 3/4 cup olive oil

1. In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary.
2. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth.
3. Pesto will keep stored in a airtight container and refrigerated for up to one week.
4. Pesto can also be frozen and stored for up to one month.

garlic, basil, parsley, mint, nuts, freshly grated parmesan, salt, olive oil

Taken from www.foodnetwork.com/recipes/three-herb-pesto0.html (may not work)