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Fresh Mint Pesto
2 cups loosely packed fresh mint leaves
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup almonds, toasted
2 garlic cloves
1 tbsp lemon juice
1 tbsp water
Salt and pepper to taste

Fresh Herb Pesto
2/3 cup olive oil
1/2 cup loosely packed torn basil leaves
1/2 cup flat leaf parsley
2 tbsp oregano leaves
1 tbsp rosemary leaves
1/3 cup pine nuts, toasted
1 tbsp lemon juice
1 tbsp water
Salt and pepper to taste

Process: Add everything to your processor and whirl it around until it has a thick paste-like consistency. I like mine on the chunky side but you may like it smoother. If it's too thick, add a bit of water.

Pesto can be frozen in ice cube trays and added to other recipes long after herb growing season is over. Just fill ice cube trays, freeze, then pop into a plastic baggy to store in the freezer.

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