Categories: Sauces-Gravies-Seasonings

Ingredients

• 2 1/2 cups packed fresh basil (about 6 oz.)
• 1/2 cup packed fresh mint
• 1/3 cup macadamia nuts
• 2 large garlic cloves
• 1 Tbsp. grated lemon peel
• 1 Tbsp. lemon juice
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 1/2 cup extra-virgin olive oil
• 1/3 cup grated Percorino Romano cheese

Directions

1. Blanch basil and mint in medium saucepan of boiling water 10 seconds or just until herbs turn bright green; immediately drain. Cool in ice water; drain well. Gently squeeze herbs to remove excess water; pat dry.

2. Pulse nuts in food processor until finely chopped; remove.

3. With processor running, drop garlic, through feed tune, finely chop. Add basil and mint, pulse until finely chopped. Add lemon peel, lemon juice, salt and pepper.

4. With processor running, slowly pour in oil until blended. Place in small bowl, stir in nuts and cheese. (Cover and refrigerate nor more than 1 week or freeze for up to 3 months.)

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