Basil and Mint Pesto

1-2 bunch fresh local Heatherton basil leaves

1/2 bunch fresh local Heatherton mint leaves

3⁄4 cup chopped walnuts, toasted (almonds, macadamia, pine nuts or hazelnuts can be used)

6 tablespoons fresh Parmesan cheese, grated

1 tablespoon garlic, minced

1 cup extra virgin olive oil

Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor or blender.

Gradually add the olive oil through the feed tube and process until pesto is well-blended.

Transfer to bowl and season with salt and pepper to your taste.

Cover and store in the fridge. Bring to room temperature before using. Enjoy!