3/4 cup packed mint leaves
1/4 cup flat-leaf parsley leaves
2 scallions, thickly sliced
2 medium garlic cloves
1/2 teaspoon finely grated lemon zest
2 tablespoons extra-virgin olive oil
In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt.