Mint Pesto

This mint pesto turned out beyond my expectations - it really works and it keeps well in the refrigerator. If you have mint growing wild in your garden, this is a really great use for it. The proportions for this recipe are estimated and your mileage may vary!

Ingredients:
7-8 cups washed mint leaves (no stems)
1/2 - 3/4 c raw pumpkin seeds
1/2 - 3/4 c raw almonds
1/2 c pumpkin seed oil
2-4 T agave syrup
3-6 peeled & coarsely chopped or smashed garlic cloves
2 serrano chiles, seeded & coarsely chopped
Sea salt, to taste
Olive oil, as needed

1. Wash and strip enough good mint leaves to fill your 7 c Cuisinart
2. chop 1/2 c raw pumpkin seeds and 1/2-3/4 c raw almonds
3. Add a few handfuls of leaves to the food processor & process til it starts to blend up a bit
4. Add some pumpkin seed oil, alternating with olive oil for taste
5. Coarsely chopp 2 serrano chiles and add to food processor with more mint leaves
6. Coarsely chop 3-6 cloves garlic, add to food processor with more mint leaves
7. Add juice from 2 limes and more mint leaves
8. Add sea salt and 2 tb agave syrup and rest of mint leaves
9. Process the heck out of this til it's smooth - add water or veg broth to thin it out if necessary.

Be sure to tap your storage containers to get out air bubbles, then cover the pesto with a layer of olive oil to help keep it fresh.

This pesto is great on pasta, mixed into potatoes and everything. Plenty of mint, so plenty of opportunities to experiment!