Mint Pistou

• 2 tablespoons pecans
• 1 cup lightly packed fresh mint leaves
• 1/2 cup lightly packed flat-leaf parsley leaves
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup extra-virgin olive oil
• Kosher salt

1. In a small skillet, toast the pecans over moderate heat, tossing occasionally, until lightly browned, about 4 minutes.
2. Let cool, then chop.
3. In a food processor, combine the chopped pecans with the mint, parsley, lemon juice and lemon zest and puree until a paste forms.
4. With the machine on, gradually add the olive oil until smooth.
5. Season the pistou with salt.

pecans, mint, lightly packed flatleaf parsley, lemon juice, lemon zest, extravirgin olive oil, kosher salt

Taken from www.foodandwine.com/recipes/mint-pistou (may not work)