Lemon mint pesto

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Ingredients

• 3 cloves fresh garlic

• 4 cups fresh mint

• 1 cup grated parmesan

• ½ cup pecans, chopped (toasted if desired, pine nuts or walnuts can be substituted)

• juice and zest of one lemon

• 1 cup extra virgin olive oil

• sea salt and fresh ground pepper, to taste

Instructions

1. To toast the pecans, place in a small, dry skillet over medium-low heat. Stir frequently until lightly browned and fragrant, approximately 6-7 minutes.

2. Add garlic cloves to the bowl of a large food processor. Pulse until finely chopped and is no longer flying around the bowl. Scrape down the sides.

3. Add mint, parmesan, pecans, lemon zest and juice and pulse until a thick paste forms.

4. While the food processor is running, slowly stream in the olive oil to emulsify the pesto. Scrape down the sides.

5. Add salt and pepper and stir to combine.

6. Use immediately

7. If freezing spoon into ice cube trays, drizzle the tops with a little bit of olive oil to keep from browning.

8. Place in freezer for at least 2 hours to overnight.

9. Remove frozen pesto cubes from trays and vacuum seal or store in an airtight container.

10. Frozen pesto lasts for 3 - 6 months.