Mint Pesto

This delicious pesto is really simple to make.  It's lovely as an accompaniment to lamb.  Or add it to vegetable dishes or soups for a hint of brightness.  You know how your mint plants always take over the garden?  This is a fine way to use up all of that bounty!

Mint Pesto
Adapted from Martha Stewart
Makes 1 cup

2 cups fresh mint leaves
1/4 cup pine nuts (or walnuts)
dash salt
1/4 cup freshly grated Parmesan cheese
1/3 cup olive oil

In a food processor, combine the mint and the nuts.  Process until finely ground.  Add salt and Parmesan. Add the oil in a thin stream while the processor is running. Store in a jar in the refrigerator for up to two weeks or freeze.