Mint Pesto

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh mint leaves
1/2 cup	20g / 0.7oz	Fresh parsley leaves
1 cup	146g / 5.1oz	Shallot - finely chopped (small)
2 tablespoons	30ml	Pine nuts - toasted
2 tablespoons	30ml	Freshly-grated Romano cheese
1 teaspoon	5ml	Lemon zest
1 cup	237ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.

This recipe yields ?? servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A25) - from the TV - FOOD NETWORK

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