Mint and Pecan Pesto
½ cup pecans
1 cup mint leaves, coarsely chopped
3 cloves garlic, coarsely chopped
⅓ cup olive oil
⅓ cup lemon juice
¼ cup grated parmesan cheese
Salt and pepper to taste
1. Place pecans in a skillet and heat to medium high, toss nuts constantly until they begin to smell roasted and they start to brown. Remove from heat and allow to cool before chopping.
2. Combine mint, garlic, olive oil and lemon juice in a blender or food processor and blend until well combined. Add parmesan and toasted pecans and blend again. Season to taste with salt and pepper.