2 cups washed and loosely packed stemmed fresh herbs – basil, cilantro, parsley and mint
1/2 cup shelled pecans, walnuts, or pine nuts
1/4 to 1/2 cup good tasting virgin olive oil, as needed
Sea salt to taste
Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
Season with sea salt, to taste
Cover and store chilled for at least an hour to saturate flavors. Pour a think layer of olive oil over the top to help keep it bright green.
Makes about 1 rounded cup of pesto.