Basil Mint Pesto

• 1 cup Basil Leaves, Loosely Packed
• 1/2 cups Mint Leaves, Loosely Packed
• 2 Tablespoons Toasted Almonds Or Walnuts
• 1 clove Garlic, Crushed
• 2 teaspoons Lemon Juice Or More To Taste
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Freshly Grated Pecorino Romano Cheese

1. Bring a medium-sized pot of water to a bowl. Fill a small bowl with ice and cold water. Place herbs in a sieve and dunk in the boiling water for about 5 seconds, holding down herbs with a rubber spatula. Shock in the ice water bath. You may skip this step; however, blanching and shocking the herbs prevents the pesto from browning as quickly, which is especially important if you're planning to store it in the fridge for a few days.
2. When herbs are cool, remove them from the ice water bath and pat dry. In a food processor or blender, combine the almonds and garlic, and pulse until finely ground. Add herbs and process until finely chopped. Stir in lemon juice. Slowly stream in the olive oil, while blending. Add cheese and pulse to combine. You may also use and mortar and pestle to prepare the pesto. Season with salt and pepper, taste, and adjust seasoning, if needed. Enjoy.

basil, mint leaves, walnuts, clove garlic, lemon juice, olive oil, freshly grated pecorino

Taken from tastykitchen.com/recipes/condiments/basil-mint-pesto/ (may not work)