Instructions: In a food processor or blender add basil, mint, garlic, nuts, and olive oil and puree. Transfer mixture to a bowl and stir in cheese and cream. Add salt and pepper to taste. Store covered and refrigerated for up to 5 days.

This recipe yields about 1 cup of
pesto.

Note: Pesto freezes well. Omit garlic and cheese before freezing and add them just before serving defrosted pesto.

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