Ingredients:

  • 2 cups (60g) fresh mint leaves, packed
  • 1/2 cup (15g) fresh basil leaves, packed
  • 2 cloves (6g) garlic, peeled and smashed
  • 1/2 cup (60g) walnuts, toasted
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the toasted walnuts, smashed garlic, and grated Parmesan into the food processor. Pulse 5–7 times until the mixture resembles a coarse, sandy crumble.
  2. Add the fresh mint leaves and basil. Pulse in short bursts until the herbs are finely chopped but not yet pureed.
  3. While the processor is running on low, slowly drizzle in the olive oil in a steady stream. Once the oil is incorporated, add the lemon juice, salt, and pepper. Process for only 10–15 seconds more until the sauce reaches a velvety consistency.
  4. Stop the machine and stir in any remaining cheese or a pinch more salt by hand to prevent over-shearing.