Mint Pesto with Pinenuts

This recipe can be used in our delicious Goat Cheese Torta recipe.

3 cups fresh mint leaves
1½ cups fresh flat-leaf parsley leaves
1½ cups pinenuts, toasted
¾ tsp. coarse sea salt
1½ cups extra-virgin olive oil

Place all ingredients in the jar of a blender. Blend until smooth.

Makes 3¼ cups.

Cook's Notes:  If you're not using the pesto immediately, you can store it in a sealed container in the refrigerator for up to two weeks; let come to room temperature before serving.