Yields 2 cups
1 cup Mint leaves
1 cup cilantro leaves
1 cup parsley leaves
6 cloves garlic
¼ cup White Balsamic Vinegar or fresh Meyer Lemon Juice
1 teaspoon Kosher Salt
1 teaspoon fresh ground black pepper
1 cup Olive Oil
Place mint, cilantro, parsley and garlic in food processor and blend together. Add in vinegar, salt and pepper and drizzle in olive oil until smooth. Taste and adjust seasoning.
Optional: Add ½ teaspoon chili flakes for a spicy pesto.
Serve fresh with seasonal vegetable crudités.
Serve with fresh tortilla chips as a dip.
Spread on a fresh pizza dough, fresh Chevre and tomatoes.
Fold into an omelets with grated cheddar and tomatoes.
Grill chicken and drizzle with Cilantro Mint Pesto