Instructions: In a food processor or blender add basil, mint, garlic, nuts and oil and puree. Transfer mixture to a bowl and stir in cheese and stock to desired consistency. Correct seasoning with salt and pepper. Store covered and refrigerated for up to 3 days.

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

This recipe yields approximately one cup of pesto.

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