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1 garlic clove crushed

salt and pepper

½ cup toasted pecan halves

¼ cup grated parmesan

½ cup olive oil

1 cup mint leaves – loosely packed

In a food processor, roughly chop the mint leaves. Add garlic, salt and pepper until a paste forms. Blend in pecans and incorporate cheese. Slowly add oil and pulse until mixed. Pesto should be somewhat coarse.