Rosemary and Mint Pesto

Ingredients:

• 1/3 cup toasted pine nuts
• 3 cups fresh mint leaves
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh rosemary
• 0.5 cup coarsely grated Garna Padano cheese
• 0.5 cups extra-virgin olive oil

Preparation:

1. Place the pine nuts in a food processor and pulse until finely chopped. Add the mint, garlic, rosemary, and 1/4 teaspoon of salt and chop finely. Add the cheese and pulse to distribute evenly. With the food processor running, slowly pour in the olive oil and pulse until combined. Transfer the pesto to a bowl.