Basil and Mint Pesto



3 cups Italian basil leaves
1 cup Mint leaves
3 tbsp Lemon juice
2/3 cup Oil
1/2 cup Cashew nuts – toasted
1/2 cup grated Parmesan cheese
8 cloves Garlic
Salt to taste


  1. Place the basil leaves, mint leaves, lemon juice, nuts, 1/3 cup oil, garlic and salt in a food processor and grind.
  2. At this stage the pesto is ready for storage in fridge
  3. If using immediately add the remaining oil and parmesan cheese and blend well.
  4. Serve at room temperature

Use it for Pasta, bruschetta, plain toasted bread, marinades.

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