Pistachio Mint Pesto

Ingredients

• 2 cups packed fresh mint leaves
• 1 cup packed fresh basil leaves
• 1/3 cup Romano cheese (grated )
• 1/4 cup shallot (finely chopped )
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 tablespoon fresh lemon juice
• 1 1/4 cups extra-virgin olive oil
• 2/3 cup pistachios

Instructions

1. 1

   In bowl of food processor, process mint and basil until very finely chopped. Add grated cheese, shallot, salt, pepper, lemon juice and olive oil. Process until well combined. Add pistachios and process until pistachios are mostly chopped but left a little chunky.

2. 2

   Refrigerate pesto at least 1 hour before serving.