Pesto de manjericão e hortelã

Ingredientes

• 1/2 cup chopped walnuts
• 1 1/2 cups fresh basil leaves (tightly packed)
• 1/2 cup fresh mint leaves (tightly packed)
• 3-5 cloves garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• Fine sea salt (to taste, approximately 1/2 tsp)

Modo de preparo

1. 1

   Optional: Toast the walnuts. Layer the walnuts in a small skillet over low to medium heat. Toast walnuts for 3-5 minutes, just until fragrant. Be careful not to burn them, or they'll be no good.

2. 2

   In a food processor, add basil, mint, garlic, parmesan, and walnuts. Pulse several times until a finely chopped mixture forms.

3. 3

   While the food processor is running, begin drizzling in the olive oil until the sauce is fully combined. Add additional olive oil if needed for desired consistency. Taste test for preferred salt level, adding more as needed.

4. 4

   Pesto is ready to use immediately; otherwise, store it in an airtight container in the fridge for up to 5 days. You may want to cover it with a thin layer of olive oil or plastic wrap to prevent oxidation.