This recipe for mint pesto is courtesy of Ron Suhanosky and should be used in his delicious Goat Cheese Torta recipe.
- Yield: Makes 3 1/4 cups
Source: The Martha Stewart Show, April Spring 2008
- 3 cups packed fresh mint leaves
- 1 1/2 cups packed fresh flat-leaf parsley leaves
- 1 1/2 cups pinenuts, toasted
- 3/4 teaspoon coarse salt
- 1 1/2 cups extra-virgin olive oil
Place all ingredients in the jar of a blender. Blend until smooth.