Spinach, Mint and Walnut Pesto

1 1/2 packed cups fresh mint leaves (about 1 large bunch)

1 packed cup baby spinach leaves

1/2 cup grated Parmesan

1/3 cup chopped walnuts, toasted (see Cook's Note)

2 teaspoons fresh lemon juice (from 1/2 a large lemon)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, peeled and smashed

1/2 cup extra-virgin olive oil

For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth

Note;

To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 5 to 8 minutes. Cool completely before using.