Mint Pesto

Ingredients

3⁄4 cups
garden mint or spearmint leaves (not peppermint, packed )
1⁄4 cup
parsley leaves (flat-leaf )
2
scallions (thickly sliced)
2
garlic cloves (medium sized)
1⁄2 teaspoon
lemon zest (finely grated)
1⁄2
jalapeno
1
lemon (juiced)
2 tablespoons
extra virgin olive oil
 
salt
Yields:
servings

Instructions

In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth, using what you need to get the desired consistency. Season the pesto with salt. Make ahead – The mint pesto can be refrigerated overnight.